Saturday, October 1, 2016

Pumpkin Biscotti Drizzled with White Chocolate

Pumpkin Biscotti Drizzled with White Chocolate

Greetings fall, you bring crisp mornings and promise of rain. Pillows of leaves mark our morning steps into the woods and while we have many evergreens, the alders have but all lost their leaves. The local fisherman dot the rocks along the river as the water flows out into the sea. Each hoping to catch the big one as they run to the place of their natal beginnings.

Meadow up Yachats river


Fall is here……Today I celebrate the season with these crunchy little cookies that are flavored with cinnamon and pumpkin pie spice. The actually cookie is tasty, perfect for dunking. The white chocolate drizzle adds the perfect amount of sweetness.

This recipe has been adapted from the King Arthur Flour website.

yield: 30 to 40print recipe

Pumpkin Biscotti Drizzled with White Chocolate

prep time: 25 MINScook time: 1 hour and 05 MINStotal time: 1 hours and 30 mins
Enjoy these crunchy pumpkin flavored biscotti that have been drizzled with white chocolate. Perfect with a hot cup of coffee or an ice cold glass of milk.

INGREDIENTS:

4 tablespoons unsalted softened butter
  • 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
  • 1 large egg
  • 1/2 cup pumpkin purée
  • 2 cups flour
  • 3.5 ounce white chocolate bar

INSTRUCTIONS:


  1. Preheat the oven to 350°F. Lightly grease (or line with silpat or parchment) one large baking sheet.
  2. In a medium-sized bowl, mix the butter, sugar, spices, baking powder, and salt until the mixture comes together and is smooth and creamy.
  3. In a separate bowl combine the egg and pumpkin purée, add to sugar and butter mixture. Combine and mix on low speed using a hand mixer. Add flour and mix until just smooth. (dough will be sticky).
  4. Flour your hands, halve dough and form 2 (10-by 2-inch) loaves.
  5. Bake for 25 to 30 minutes. Remove from the oven, let cool 5 to 10 minutes. Reduce the oven temperature to 325°F.
  6. Cut biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down. (if you cut unevenly, biscotti will not bake evenly).
  7. Set the biscotti on edge on the prepared baking sheet and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. (the middle might still be a little soft). Turn off the oven, crack the door open a couple of inches, and let the biscotti set until cool.
  8. Break up chocolate into pieces and then place in the top of double boiler over simmering water, stir until smooth. Remove from over water. Using a whisk, drizzle chocolate over biscotti. Let stand until chocolate sets, about 20 to 30 minutes.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

66 comments:

  1. I have only made biscotti once and they were such a hit. I must try these - you cooked them to perfection!

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    1. Thanks Laura, still not as good as my mother-in-laws but they are getting close.

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  2. Yum on these biscotis.. they look perfect with coffee

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    1. Thanks Peachy, having one with coffee now;)

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  3. So glad you are on IG!That's how I knew about these..oh they look perfect for October!

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    1. Thanks Monique, still figuring out all the ins and outs of it. So far my favorite.

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  4. Hi Cheri,
    So delish biscotti with drizzled white chocolate, wish I could do some "biscotti dunking" with you! Have a great weekend!

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    1. Hi Karen, maybe someday, wouldn't that be something, anyway hope things slow down for you, take care.

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  5. This sounds like a biscotto I know I will enjoy. Pumpkin pie spice is on my list already and now I'm adding these biscotti.

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    1. Hope you get a chance to try them Tandy, thanks!

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  6. Pumpkin spice needs to waltz into my pantry, too, so I can smell the gorgeous biscotti baking...Such a gourmet autumn offering, Cheri!

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    1. Thanks Kim, my kitchen did smell wonderful.

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  7. Cheri, these are so perfect for Fall baking! Wish I could have a couple of slices for my afternoon tea. They look really tempting.

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    1. Thanks Angie, they are wonderful with tea;)

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  8. Cheri:

    I love your description of fall in Oregon. Gorgeous. These biscotti look marvelous. I much prefer biscotti to a traditional American cookie. Less sweet, and as you say, perfect for dunking. Did you know I live a hop skip and a jump away from King Arthur Flour? It's headquarters and flagship store are just across the river. Another reason to come see us in New England. D

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    1. King Arthur.... how great is that. That is definitely another reason. Thanks Dena.

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  9. This is a wonderful way to celebrate the coming of Fall - I was ready. I could sit and gaze at that field all day. I love being outdoors and love eating delicious cookies like these. They look perfect and would go great with a hot cup of coffee. Have a lovely week!

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    1. Thanks Trisha, I was feeling much the same way, I was ready......

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  10. Your biscotti sounds wonderful. A wonderful recipe for fall.

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  11. What a delightful treat Cheri. These look amazing and so perfect for this time of year. I hope you share them today at Dishing It & Digging It.

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  12. These look like the perfect treat for fall! I love biscotti and the pumpkin makes this even better!

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  13. You and I are on the same wavelength. It feels like fall here, and I've just posted a sweet potato recipe. It's sad to say good-bye to the summer, but I love fall food!

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    1. I know what you mean Beth, there is never enough time. Loved your recipe.

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  14. WOW! Perfect fall recipe. these look amazing dear!

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    1. Thanks Kushi! appreciate the kind comment.

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  15. These look fantabulous! And so timely...

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  16. I love biscotti. What a delicious flavor and I'll bet delicious dunked in coffee in the morning. Beautiful view and delicious biscotti recipe, Cheri!

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    1. Thanks Susan, I am a big dunker, (probably not a word). So these were just right.

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  17. Cheri I love biscotti and these look delicious is a nice recipe :)

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  18. Oh, Cheri! I'm so far behind in my visiting! Such an absolute treat to land here and see all your gorgeous photos and delicious recipes. I'm loving your writing as well - you are inspired, girl!
    I've never made biscotti and I wish you were next door so I could tempt you to come over with some, lol. Your blog is fantastic!

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    1. Thanks Robyn, appreciate all your kind words, you are my cheer team, love the encouragement.

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  19. I LOVE biscotti, Cheri! These look wonderful. I've seen pumpkin spice everything but haven't thought about biscotti! It sounds so good dunked into a cup of coffee or latte or hot chocolate. I'm all for it. Time for me to make some biscotti very soon!

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    1. Thanks Monica, love fall foods and flavors. The morning are now cool and crisp, perfect weather.

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  20. What a perfect seasonal treat! I used to do a lot of biscotti when my kids were younger. The crunch meant it was easy to sneak in whole wheat flour ;-)

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    1. Great idea to use whole wheat flour, will try that next time. Thanks Inger~

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  21. What a wonderful post, Cheri! Fall sounds amazing and beautiful where you are. Your biscotti look scrumptious. Thanks for sharing this gorgeous recipe!

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    1. Thanks Marcelle, just arrived back in Phoenix night before last, much warmer here, but the mornings are so pleasant. These biscotti are great dunking cookies.

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  22. I love biscotti!!! What an interesting flavour!
    Thanks for sharing
    Julie
    Gourmet Getaways

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    1. These were perfect for dunking, thanks for stopping by Julie.

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  23. Biscotti is wonderful, isn't it? Perfect for dipping in a cup of tea. And also really nice at this time of the year, I think. Love the flavoring in this -- so appropriate for fall. Thanks!

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    1. Thanks John, these are great for dunking, take care!

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  24. I have never made biscotti and I am loving the idea of pumpkin biscotti...thanks for the recipe Cheri...looks fabulous!
    Hope you are enjoying your week :)

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    1. Thanks Juliana, this is really a pretty easy recipe, hope you get a chance to try it.

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  25. Really like the idea of using pumpkin in these, so seasonal!

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    1. Thanks Caroline, appreciate you stopping by.

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  26. My mom LOVES biscotti! I'll have to surprise her and make her some of these! Looks absolutely delicious Cheri. Thank you so much for sharing with us at Dishing It & Digging It!

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  27. I can't get enough of all things pumpkin right now. I want a hot cappuccino and a couple of these biscotti to dunk into it!

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    1. Thanks Lisa, I feel the same way about pumpkin, but in a few weeks might be changing my tune. ha!

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  28. I've never made Biscotti, and really should try this recipe. I bet it would be a hit!

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  29. I'd love to make these for my knitting group! Perfect for us to munch on with our coffee!

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    1. How fun Liz, I always wanted to learn how to knit.

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  30. i'm not a fan of biscotti, but i'd give these a try. :)

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    1. Thanks Tex, appreciate the comment, that is a kind thing to say.

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  31. though i don't usually like pumpkin, i think it might be okay in biscotti, especially if white chocolate is involved!

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    1. Hi Grace, white chocolate makes everything taste better, for sure.

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