pumpkin fever. it’s deadly. a single can of pumpkin can throw even the most cautious baker into the brisk, spicy sickness that is fall baking. once i carefully cranked open that first can and the smell of pumpkin biscotti soon filled the kitchen, i knew i was a goner. do you think it’s the actual flavor of pumpkin that the masses love, or do you think it’s the bright orange novelty of it? i’ll admit it’s both for me. i do love the flavor of pumpkin and i think it adds a certain level of richness to foods, particularly my morning oatmeal, but there’s something about the color orange or just the word “pumpkin” that shoots me straight into soup eating, sweater wearing fall.
here in arizona it’s a little twisted though. while i’m drinking pumpkin lattes and throwing cinnamon on everything i can get my hands on, it’s been nearly 100 degrees outside. a high of 94 today, actually. in an effort to make my coworkers feel a little better about living in such an non-autumn kind of place, i made them pumpkin biscotti to dunk in their insane amounts of coffee. (they’re for real coffee crazy there, it’s wonderful)
pumpkin biscotti with dark chocolate drizzle
2 3/4 c. flour
3/4 c. sugar
1/2 c. brown sugar
1 t. baking powder
2 t. pumpkin pie spice (i mixed my own a while back based on angry chicken’s)
1/2 t. salt
1/2 c. pumpkin puree
2 t. vanilla
1 c. dark chocolate baking chips (if you’re chocolate’s in bar form, roughly chop it)
-preheat oven to 350
-stir together flour, sugars, baking powder, pumpkin pie spice and salt
-in separate bowl (or more conveniently, a liquid measuring cup) mix pumpkin, eggs and vanilla
-add pumpkin mixture to dry ingredients and stir together (it’s a thick batter but i promise it will come together)
-divide dough in half and form two logs (honestly, the size of them is up to you. i wanted long, dunkable biscotti so i made short, wide logs about 5″x9″). bake 28-30 minutes.
-remove from oven and cool for about 15 minutes. one loaf at a time, slice into 3/4″ slices at a slight diagonal. return slices to baking sheet (you might need to pull out another pan), sliced side up and bake 18-20 minutes, flipping pieces over halfway through.
-remove from pan and transfer to cooling racks.
for chocolate drizzle:
-option 1: set up double boiler (heatproof bowl set over pan of about 1″ of barely simmering water) to melt chocolate
-option 2: microwave chocolate in 20 second increments until melted
-allow chocolate to cool slightly then transfer to a little samich baggie. snip off a tiny bit of the corner and drizzle away. i had to put these in the refrigerator to set as i live in an 80 degree house but for most of you the kitchen counter is probably perfectly acceptable.
will someone please make these for halloween festivities and drizzle the chocolate to look like a spider web? i had this thought too late in the game…sorry, people.