Pumpkin & Butterscotch Biscotti
 
Prep time
Cook time
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Pumpkin and butterscotch biscotti dotted with candied ginger and dipped in chocolate.
Author:
Serves: 30 biscotti
Ingredients
  • 3¾ cup all-purpose flour
  • 1¾ teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground star anise
  • ⅛ teaspoon ground cloves
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup pure pumpkin puree
  • 1½ teaspoons vanilla extract
  • 1 cup butterscotch chips (cinnamon or white chocolate chips would also work well in this)
  • ¼ cup candied ginger, chopped
  • 10 ounces semi-sweet chocolate, melted (optional)
  • sprinkles, for decorating (optional)
Instructions
  1. Preheat your oven to 350 degrees F and line 3 baking sheets with parchment paper sprinkled with a bit of flour. Whisk together your flour, baking powder, cinnamon, ginger, salt, star anise, and cloves. Set aside. In the bowl of your mixer (or a large bowl, as this is definitely doable by hand), beat together your eggs and sugars, then add in the pumpkin and vanilla. Slowly add in the flour mixture, mixing until just moistened and scraping down the sides of the bowl as necessary. Fold in the butterscotch chips and the candied ginger.
  2. Separate the dough into 3 equal pieces. Flour your hands so that the dough doesn't stick to them, and shape each piece into a log, about 4x9-inches. Place each one on a separate baking sheet and bake for 30-35 minutes, until set and a toothpick comes out clean. Allow to cool for 15-20 minutes, then slice into ½-inch pieces, lay out on the same baking tray, and lower the temperature to 315 degrees F. Bake for an additional 30-35 minutes, flipping the biscotti halfway through to ensure even baking.
  3. When you are ready to decorate, simply melt your chocolate in a microwave-safe bowl in 15 second intervals, stirring often and keeping an eye on the chocolate so that it doesn't burn. Use a knife to spread the chocolate out onto ¼ of the tip of the biscotti, then sprinkle with sprinkles. Place in the fridge to firm up, and serve. These will keep well at room temperature or in the fridge, in an airtight container or bag, for up to 8 days. Enjoy with coffee, tea, or on their own!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/12/19/pumpkin-butterscotch-biscotti/