Saturday, October 30, 2010

Chocolate-Dipped Pumpkin Biscotti

I figured that a rainy Halloween morning deserved some chocolate-dipped pumpkin biscotti.

1/3 C melted butter
1 C organic granulated sugar
3 eggs
1/4 C maple-agave syrup
1 C pumpkin puree
3-1/2 C white whole wheat flour
1 T baking powder
1/2 T ground ginger
3/4 T ground cinnamon
1/2 T ground cloves
1/4 t ground nutmeg
1 T crystallized ginger, chopped
1 C dark chocolate, chips or chopped
dark chocolate for melting
Preheat the oven to 375 degrees F. Grease a cookie sheet.

In a large bowl, mix together oil, sugar, eggs, pumpkin puree, and maple-agave syrup. In another bowl, combine flours, baking powder, and spices; mix into egg mixture to form a stiff dough. Mix in chocolate pieces and crystallized ginger.

Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. Reduce oven temperature to 325.When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 10 minutes on each side, or until toasted and crispy.

Once cooled completely, melt chocolate and dip to coat one side. Let chocolate set. Serve with pumpkin espresso!

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