Brandied Pumpkin & Pecan Biscotti

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It's a dreary day in Champaign. There's a definite hint of Fall in the air, which can only mean one thing: It's time to break out the cozy pumpkin recipes! And really, is there anything much cozier than curling up with a cup of coffee and a biscotti? This recipe is the result of me drooling over Gimme Some Oven's recipe for Cherry, Almond & White Chocolate Biscotti, but wanting the comfort of pumpkin, chocolate, pecans...and brandy.

Brandied Pumpkin & Pecan Biscotti (a brainchild from me and Gimme Some Oven)
-2 2/3 cups all-purpose flour
-1 cup sugar
-2 teaspoons baking powder
-1/8 teaspoon salt
-1 teaspoon cinnamon
-1/4 teaspoon ground ginger
-1/4 teaspoon nutmeg
-1/8 teaspoon ground cloves
-3 eggs
-1 tablespoon vegetable oil (I used just slightly less than this)
-1/2 cup canned pure pumpkin (pureed)
-2 tablespoons brandy
-1/4 teaspoon vanilla
-About 1/3-1/2 cup chocolate chips (more or less, to your taste)
-About 1/3-1/2 cup chopped pecans (more or less, to your taste)

1. Combine flour, sugar, salt, baking powder, cinnamon, nutmeg, ginger, and cloves. Set aside.

2. Mix eggs, pumpkin, brandy, and vanilla with an electric mixer. Add in dry ingredients until the mixture gets too stiff to use an electric mixer. Do the rest by hand/wooden spoon until well combined. Add in chocolate chips and pecans, mix until combined.

3. Turn dough out onto a floured surface (**Be VERY generous with the flour!!**). Using floured hands, knead lightly a few times to ensure an even distribution of the chocolate chips and pecans. You may need to add more flour to the surface and your hands. Divide dough in half.

4. Shape each half into a long log and flatten to a 1" thickness. Place on a baking sheet and bake at 350 for 35 minutes. Remove the rolls from the baking sheet and cool 10 minutes on a wire rack. Then cut diagonally into 1/2" slices.

5. Place the slices cut-side down on the baking sheet. Reduce the oven temperature to 325. Bake 10 minutes longer. Remove, turn each slice over, and bake 10 minutes more. Remove and cool on wire racks.


6. Melting chocolate on top of or on the bottom of these is optional. I added 2 tablespoons of brandy to 2 ounces of bittersweet chocolate, melted over medium-low heat, and then dipped the biscotti's into the mixture.

-Makes about 36 biscotti of varying sizes.

6 comments:

Karen said...

Yum! I would love to have these with my coffee...they look great! I love the addition of the pumpkin. It's a nice spin on a classic cookie.

penny aka jeroxie said...

These looks delicious!

Kristen said...

Those look like a wonderful afternoon snack!

jana@cherryteacakes.com said...

your biscotti looks lovely!

Joyce said...

These look great. I love biscotti but I've never tried to make them. The addition of the chocolate on the bottom was a really good idea. hmmmmm!

Amelia PS said...

these look devine. wonderful for this time of year!!!

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