In an earlier post I told you about some Pumpkin Biscotti that Ellen brought me a couple weeks back. I must say I was a bit dubious of pumpkin dipped into warm coffee, but . . . wow . . . it was wonderful. She has shared the recipe with me and I am happy to pass it on to you.
4 1/2 cups flour
1/2 cup butter, melted and cooled
3 large eggs, separated
1 1/3 cups granulated sugar
3/4 cup pumpkin puree
1/4 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup bittersweet chocolate
4 tbsp of turbinado sugar
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, spices, baking powder and salt and set aside.
In another bowl , beat egg whites on high speed until they form stiff peaks. Beat in about half the sugar until the egg whites are glossy.
In yet another bowl, beat the egg yolks and the remaining half of the sugar on high speed until the eggs are pale and frothy and the sugar dissolves. Stir in pumpkin puree and vanilla to blend.
Gently fold the egg whites into the yolk mixture and stir in the melted (and cooled) butter.
Add the dry ingredients to the wet ingredients and stir until the dough comes together into a sticky ball. Form into two logs about 3" x 10". Sprinkle each log with about two tablespoons of turbinado sugar, if using. Bake for about 50 minutes, until the tops are golden brown and feel firm to the touch. Cool on wire racks for at 30 minutes.
Cut into 1/2 inch slices with a long and sharp serrated knife. Line the slices on the baking sheet and bake for another 25-30 minutes, until they are crisp and golden brown throughout. Cool on wire racks. Store in an air tight container.
Dried cranberries can be added in place of the chocolate (why you would do this I don't know. Chocolate is awesome) or raisins and nuts. Thanks, Ellen.
If you like biscotti you may also like the Almond Biscotti I made during my Italian week.