Saturday, November 19, 2016

Pumpkin Pie Biscotti

318.  Thanksgiving is near and I'm trying a new recipe for Pumpkin Pie Biscotti.
I experimented with a few recipes and found that if you add to a plain recipe; 1/2 cup purée pumpkin, canned or fresh along with pumpkin pie spices: 1/2 tsp clove, tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger and 1/4 cup flour with the dry ingredients,  1/2 cup chopped Ghirardelli white chocolate and 1/2 cup chopped pecans...you will have a great variation to your biscotti recipe.
 The texture of your batter should be moist but not dry or sticky and should be able to hold the shape of a log once formed.  Bake as your recipe states but make sure you do not over bake.  It should be browned and firm.
 I use Ghirardelli white chocolate baking bars because they melt smoother and will not become hard inside your biscotti. The white chocolate chips always seem to burn or become very hard when baked.
Once the biscotti are finished I make a drizzle of white chocolate and a teaspoon or more of crisco to bring the chocolate to a runny consistency for drizzling.
Experiment with your recipe and see how easy it is to change and adapt a recipe to new flavors.
Here is a great link to a variety of biscotti recipes:  http://italianchef.com/biscotti/

"Like most things in life, rushing the process only leads to disappointment."
- Mary Berry, Britains Great Bake Off

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