Pumpkin Gingerbread Biscotti

By bakingmywaythrough

A delicious recipe to make for your afternoon coffee! Pumpkin gingerbread biscotti is baked with real pumpkin puree and fresh ginger, sliced, dipped in white chocolate and sprinkled with chopped walnuts.

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3 Pictures

Lemon Meringue Tartlets

simple cake

Ingredients

1 large egg
110g sugar
1/2 teaspoon baking powder
75g pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon freshly grated ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/2 teaspoon vanilla
155g flour
110g real white chocolate, chopped, or white candy melts
3 tablespoons chopped walnuts

Details

Servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 70mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat.

Step 2

In a medium bowl, whisk the egg, sugar and baking powder. Whisk vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk.

Step 3

Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking.

Step 4

Finally, sift in the flour and fold it in with a spatula.

Step 5

Shape the dough into a flat log about 3″ wide by 8″ long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean.

Step 6

Remove from the oven, turn the oven down to 300 degrees Fahrenheit and let rest for 15 minutes. Slice into 1/2″ slices, place them back on the baking sheet and bake another 30 minutes, flipping them half-way through.

Step 7

Let cool completely on a wire rack.

Step 8

When ready to serve, prepare chopped walnuts and melt the white chocolate or candy melts. Dip half of each biscotti into the white chocolate, sprinkle with a pinch of walnuts, and let set before serving.