November 14, 2013

Pumpkin White Chocolate Biscotti

I'm convinced biscotti are the perfect dessert for this time of year. They make great gifts, they store well, and you can make them any flavor to suit any taste. This recipe is particularly good for the holiday season because it's full of pumpkin. You can find pumpkin in your latte, pumpkin in your pie, and pumpkin in your Pringles, but I guarantee these biscotti are even better than all of them. 

My pumpkin biscotti are extremely low-fat, but you wouldn't know it. Since biscotti don't need that soft, melt-in-your mouth texture like my peanut butter chocolate chip cookies, you don't need to rival Paula Deen in your butter use. The pumpkin puree provides flavor and moisture without the fat, so you only need a few spoonfuls of oil. 

The biscotti bake up nice and crunchy with a hint of spice and chunks of sweet white chocolate. They make the perfect gift, if you don't save them all for yourself. Don't feel too bad; as soon as my dad heard they are low-fat, he hoarded the whole batch in his office and refused to share, and my sister followed me around in the kitchen sneaking pieces from the cutting board.

3 3/4 Cups Flour
1 tsp Salt
1 1/2 Cups Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Allspice
1/8 tsp Cloves
2 Eggs
3/4 Cup Pumpkin Puree
2 T Oil
1 T Vanilla
2/3 Cup White Chocolate Chips

Heat oven to 350F and line a cookie tray with parchment.

Combine the cinnamon, nutmeg, ginger, allspice, and cloves. Whisk the flour, salt, baking powder, baking soda, and 2 tsp of the spice mixture.

In the bowl of a stand mixer, combine the sugar, oil, and eggs. Stir in the pumpkin and vanilla. Add the flour, then fold in the chocolate chips.

Shape the dough into three logs and bake for 25 minutes or until cooked through. Cool, slice, and bake at 300F for 15 minutes or until crunchy.

Makes 36
Recipe Adapted from Spoonful of Flavor

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