Chocolate Chunk Pumpkin Biscotti
Recipe by Sasha N.
Pump It Up
Pump It Up
Full of both flavor and crunch, these biscotti are great for fall dipping. I love having these for breakfast with my coffee. The hints of ginger and clove add to the overall warmness of this fall-flavored treat. While I didn't mention cranberries in this, if you like dried cranberries they pair beautifully with these biscotti - so feel free to add them to the mix.
- Preheat oven to 350 degrees F.
- Mix together the flour, sugar, salt, spices, and baking powder in a bowl.
- In another bowl, whisk the eggs, vanilla extract and pumpkin puree together. Combine the egg mixture with the flour mixture and stir to mix up all the ingredients. Casually add the chocolate chunks/chips into the mixture, continue to stir. The dough will ultimately come together and be crumbly.
- Add some flour to your hands so that the dough doesn't stick to them. Knead the dough to soften and flatten it out. Add some vegetable oil to a baking sheet or use parchment paper. Form the dough into a large log that will be around 17 inches long by 7 inches wide. The log should be relatively flat - bake for 22-30 minutes until the center is firm to the touch. If you want you can make 2 smaller logs, that way you eventually create bite-size biscotti.
- Let the biscotti cool for 15 minutes and then cut into 1 inch-wide pieces.
- Turn oven to 300 degrees F and bake for an additional 15-20 minutes. Cool completely. If you like it dryer, have it sit overnight.
- Flour x 2 1/2 cup
- Sugar x 1 cup
- Baking powder x 1 teaspoon
- Cinnamon x 1 teaspoon
- Nutmeg x 1/2 teaspoon
- Pinch of ginger x 1
- Pinch of cloves x 1
- Pinch of salt x 1
- Dark chocolate chunks x 1 cup
- Eggs x 2
- Pumpkin Puree x 1/2 cup
- Vanilla extract x 1 teaspoon