Pumpkin Biscotti dipped in chocolate! TheseÂ deliciousÂ biscuits are a little chewy in the middle with crunchy edges, which are perfect for dipping in tea or coffee.
Baking rebel here! Traditional Italian biscotti biscuits neverÂ haveÂ pumpkin puree,Â seedsÂ or whole wheat flourÂ in the dough, but since IÂ am an official recipe tweaker IÂ can be as creative as my thoughts and tastebuds want!
Iâm usually a rule follower and IÂ always play nicely, but when it comes to experimenting in the kitchen I just canât help trying different ingredients! Sometimes my attempt results in flops, which promptly goes in the trash, and other times Iâm rewarded with baked yummiesÂ that should go straight toÂ a bakery shop!
These tasty biscuitsÂ areÂ denseÂ withÂ a little bit of a chewy texture (thanks to the butter). No need toÂ beÂ afraid that you might break a tooth when you bite into these, but they are still crispy enough to dip them in a cup of coffee or tea if you would like. IfÂ you preferÂ the super crunchy texture, then youâll need to dry out the biscuits more by cookingÂ themÂ longer.
I dipped the biscottiÂ in Ghirardelli chocolate melting chips. TheÂ biscuits arenât overly sweet and when you bite into the chocolate portion you instantly get a flavorfulÂ surge of theÂ chocolate/pumpkin combination that is simply heavenly!
Biscotti is easy to make and yields quite a few pieces, so be sure to share! I packaged up some for Ashley and Michael (the BF) in a Halloween gift basket that I gave them.
They were so cute, counting each biscotti in the packages ensuringÂ they were even-Stephen! Of course I make sure they each had the same amount!!
Pumpkin Biscotti Dipped in Chocolate
Author: Sandra @ The Foodie Affair
Recipe type: Baked Goods - Cookies
Serves: 3Â½ dozen
- 1Â½ cups white whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Â½ teaspoon salt
- 1Â½ tablespoons pumpkin pie spice
- Â½ teaspoon cinnamon
- 1 stick (8 tablespoons), unsalted butter at room temperature
- Â¾ cup sugar (granulated, or sugar substitution of your choice. I used Xylitol)
- 1 cup pumpkin puree
- 2 eggs, large
- 2 teaspoons vanilla extract
- 1 cup pumpkin seeds, shelled and divided
- 1 cup chocolate melting chips
- Pre-heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together flours, baking powder, salt, pumpkin pie spice, cinnamon and set aside.
- In a medium bowl beat together butter and sugar until light and creamy. Stir in pumpkin puree and beat in eggs one at a time. Add vanilla.
- Mix the dry and wet ingredients together forming the dough. Stir in the pumpkin seeds.
- Divide the dough in half and put in the refrigerator for an hour.
- Shape each piece into a rectangle about 11" long, 4" wide and Â½" thick. Place on prepared baking sheet and bake for 30 minutes. Remove from oven and let cool for 10 minutes. With a serrated knife slice the dough into Â½" slices. Place the pieces upright and bake for about 25 minutes. Remove from oven and let cool.
- For chocolate dipping:
- Melt 1 cup of chocolate according to packaged directions. Dip half of the biscuit into the chocolate and sprinkle with remaining Â¼ cup of pumpkin seeds. Place on parchment lined baking sheets and let chocolate set.
You may use all-purpose flour in place of the whole wheat flour. The total recipe should yield 3Â½ cups. If the dough is too sticky, add more flour a tablespoon at a time.
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