Forget the PSL, Try Pumpkin Biscotti Instead!

26 Oct

DSC01091

Now that it’s Autumn, coffee empires like Starbucks will make you think that you absolutely need a PSL to feel warm and fuzzy inside. And they’ll actually expect you to know what “PSL” means. What, haven’t you heard? Everyone is drinking a Pumpkin Spice Latte these days!

If you really knew what ingredients are actually in a PSL (hint: there is no pumpkin), you might think twice before buying one. Instead, you could make your own pumpkin latte at home by blending a little pumpkin puree into your espresso concoction. I haven’t tried that, but if it ends up tasting similar to the Starbucks version, I think I’ll pass (the Starbucks PSL was the most vile espresso-based drinks I’ve ever tasted.)

Here’s my alternative: dunk some delicious pumpkin biscotti into your regular latte, or cup of coffee! Biscotti are twice-baked, so they do require a bit more work than a regular cookie. But these treats are well worth the effort, and they keep well too – so you can make them ahead of time for pot-lucks and other holiday parties.   This was my first time making any kind of biscotti and I’m pretty pleased with how they turned out.

Ingredients

  • 2 cups all purpose flour
  • ½ cup canned pumpkin
  • ½ cup crushed pecans
  • ½ cup chocolate chips (I used semisweet)
  • 6 Tbsp white sugar
  • 6 Tbsp brown sugar
  • 2 tbsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp baking powder
  • 1 ¾  tsp cinnamon
  • ½ tsp ground ginger
  • ½  tsp nutmeg
  • ¼ tsp ground allspice
  • pinch of salt

Directions

  1. Preheat oven to 350°F and line one large baking sheet with parchment paper. Combine flour, baking powder, salt, and spices until well mixed. Set aside.
  2. In a separate bowl, beat pumpkin and both sugars until well mixed. Add butter. Beat in eggs and vanilla.DSC01078
  3. Mix the flour mixture, pecans, and chocolate chips into the pumpkin mixture until the dough comes together. It will be very sticky!DSC01081
  4. Divide dough in half and shape each half into a log, approx 9 inches by 1 ½ inches. You can put each log between two pieces of plastic wrap and gently shape it. Then, remove one piece of the plastic wrap and flip the log over onto the baking sheet. Leave at least 2 inches between both logs.DSC01084
  5. Bake at 350°F until the loaves are cooked through and are cracked on top, about 30 minutes. Rotate the pan halfway through baking. Remove from the oven and let the pan cool for about 10 minutes. Meanwhile, reduce the oven temperature to 325°F.DSC01085
  6. Transfer the loaves onto a cutting board. Using a serrated knife, cut each loaf into thin slices, about 1/2-inch thick. Lay the slices back on the baking sheet and return them to oven. Bake until crisp and golden-brown on both sides, about 20 minutes. Halfway through baking, turn the cookies over and rotate the baking sheet.
  7. Remove from oven, and let cool. completely. Store in an airtight container.

If the biscotti aren’t fully cooled before you store them, they will soften and end up being more like dry scones than biscotti. Luckily, you can rescue them by toasting them in a toaster oven for about 5 minutes.

  tower of pumpkin biscotti

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: