Pumpkin and Chocolate were made for each other.
Don’t you just love Thanksgiving and all the special dishes that you, your mother, or even your grandmother make each year.
We all have our favorites. Just give me turkey, dressing, giblet gravy, and cranberry sauce (even the canned variety will satisfy me) and I’m good.
My friend Peggy has to make her husbands favorite cranberry salad every year or he would be boycotting dinner. My friend Linda has to do turkey whether they are at home or at a campsite and they spent Thanksgiving one year camping in freezing temperatures. And, my friend Janet reminded me of one of my favorites which I always forget — pimento cheese stuffed celery.
I’m not a fan of pumpkin pie but I love my Chocolate Pumpkin Muffins or my Pumpkin Bread Pudding and if you are looking for a breakfast treat over the Thanksgiving holidays, please try my pumpkin biscotti.
Recently I heard one of my craft circle ladies say she thought it was hard to make; it isn’t and quite easy and quick and you will get so much pleasure when you dip this hard, crunchy cookie into a cup of tea, hot chocolate or coffee.
Chocolate Peppermint Biscotti is going on my to-make Christmas list to take to the hill country house we have rented for the holidays. All our kids will be there and all 5 1/2 grandsons will have a blast playing together and awaiting the newest cousin/brother whose coming in February.
I hope everyone has a wonderful Thanksgiving with your family and friends and don’t worry about those extra calories, ya gotta enjoy the holidays. If you have a family favorite that yours cannot live without on turkey day, please let us all know in the “comment” section below.
BLAST FROM THE PAST: Pumpkin Tomato Soup is a favorite of mine; way better than just a tomato basil soup.
All the ingredients need for this pumpkin biscotti.
Mix the butter and sugar and beat until smooth.
Divide dough in half and form into two rectangles about 3-4″ x 10″ and then sprinkle with coarse sugar. Bake according to directions.
Remove from oven and cool for about 10 minutes.
Slice the cooked biscotti with a serrated knife into 3/4-1″ pieces.
Set cooked pieces on edge on cookie sheet for re-bake.
Dip the bottom edge of the biscotti into the melted chocolate.
After you dip the biscotti in the melted chocolate and the pumpkin seeds (if using those), put on wax paper or parchment paper and refrigerate just long enough to firm up the chocolate, about 10 minutes.
- 4 tablespoons softened butter, salted or unsalted
- 2/3 cup granulated sugar
- 1 1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt (see "tips," below)
- 1 large egg
- 1/2 cup pumpkin purée
- 2 cups King Arthur Unbleached All-Purpose Flour
- coarse white sparkling sugar and/or cinnamon-sugar for topping, optional
- 8 oz. pkg. semi-sweet chocolate chips, optional
- salted, roasted pumpkin seeds, optional
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
- In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
- Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
- Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
- Sprinkle with coarse white sparkling sugar and/or cinnamon-sugar, if desired, pressing it in gently.
- Bake the dough for 25 minutes. Remove it from the oven.
- Reduce the oven temperature to 325°F.
- Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
- Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
- Remove the biscotti from the oven when they're completely cool. Store airtight at room temperature for several days; freeze, well-wrapped, for longer storage.
- If you want them dipped in chocolate, melt the chips in the microwave, stirring every 20 seconds or so. Dip about 1/3 of each cooled cookie into the melted chocolate, sprinkle with a few chopped chopped pumpkin seeds and set on wax paper. Refrigerate for a few minutes until set or set at room temperature until the chocolate has set up.
- Yield: 30 to 40 biscotti, depending on size.
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Pumpkin Biscotti with Chocolate and Pumpkin Seeds | Houston Community Life
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