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Pumpkin Latte Biscotti
I want in on the Pumpkin Latte obsession! Biscotti is like my perfume collection – as the seasons come and go, I change my favorite perfumes and by autumn, it’s all about warmth and spicy scents. In the baker’s kitchen, it’s the same: time to amp up the sugar and spice! Brew the coffee and bake up a batch of these fabulous and make sure to make a double batch for Thanksgiving gifts. You can finish these with the white chocolate ‘foam’ or simply dust with coarse sugar before baking or cinnamon sugar after baking. If you like this biscotti, check out my special collection in The Baker's Dozen Best Biscotti cookbook!
¾ unsalted butter, melted
1 ½ cups light brown sugar, packed
½ cup white sugar
¾ cup pumpkin puree
2 teaspoons pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
¼ teaspoon cloves
4 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/2 cup chopped walnuts, optional
White Chocolate Latte “Foam”
1 cup chopped white chocolate, melted
1 tablespoon unsalted butter, melted
1 tablespoon espresso, warm
Preheat oven to 350 F. Line a large baking sheet with parchment paper. Set it inside another baking sheet (so that you have two sheets stacked together; this stops the biscotti from browning too much)
In a mixer bowl, blend the butter, brown sugar, white sugar, eggs, vanilla and pumpkin puree together. Stir in the pumpkin pie spice, cinnamon, cloves, almost all the flour, baking powder, baking soda, salt and walnuts. Stir in more flour as required to make a stiff but soft batter.
Using floured hands, spread out on the baking sheet into a log about three inches or more wide and about 10-12 inches long.
Bake 35-50 minutes until the log is set and dry to the touch.
Cool well and lower oven temperature to 325 F.
Cut into diagonal cookies about ½ inch width. Place cookies back on sheet and bake to crisp up cookies, about 20-30 minutes.
For the Latte topping, melt the chocolate and cool to ust warm and then stir in the butter and espresso. Smear white chocolate on one side of each cookie. Chill in the refrigerator to set.
Makes approximately 30 biscotti