Chef Andre’s Pumpkin Biscotti
The pumpkin harvest has long been the symbol of fall and nothing brings to mind the
flavors of Autumn like Pumpkin. Baked, pureed, in pie form or in this case a biscotti,
what better way to enjoy the flavors of Autumn than to have a mug of hot chocolate or a
cup of tea and relax.
1 ¾ cups flour
½ tsp. baking soda
½ tsp. baking powder
1/8 tsp. salt
1 tsp. nutmeg
½ tsp. cinnamon
½ cup unsalted butter, room temperature
1-cup brown sugar
1 tsp. vanilla
½ cup pumpkin (puree)
1 tsp. orange zest, grated
8 oz. white chocolate
Sift together the flour, baking soda, baking powder, salt, nutmeg and
cinnamon, set aside. Beat the butter and sugar in a mixer until light
and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest.
Continue to beat until well blended. Add the flour mixture and beat
until just incorporated.
Refrigerate about 1 hour.
Preheat the oven to 350° F. Line a baking sheet with parchment.
Divide the dough in half and using lightly floured hands shape each half into a log. Bake about 30 minutes until brown and firm to the touch. Let cool 10-15 minutes. Transfer to a cutting board and slice in the diagonal ¾ inch thick. Place a cooling rack on the baking sheet
and arrange slices cut side down and bake until golden brown. approx. 15 -20 minutes. Cool.
Chop the chocolate and melt in a double broiler or in the microwave,
carefully stirring frequently. Drizzle each cooled cookie with chocolate
and place on a lined tray chocolate side up.
Refrigerate briefly to set the chocolate.
Makes about 24