Skip to main content

Pumpkin Ginger Biscotti

By
"Again with the pumpkin?!" you ask. Yes. I love anything and everything pumpkin. And that obsession becomes full-blown every October. So, the pumpkin creation of the day: pumpkin-ginger biscotti. Now I just need a cup of pumpkin coffee!

1/3 C melted butter
1 C organic granulated sugar
3 eggs
1/4 C ginger syrup
1 C pumpkin puree
3-1/2 C white whole wheat flour
1 T baking powder
1 1/2 T ground ginger
3/4 T ground cinnamon
1/2 T ground cloves
1/4 t ground nutmeg
1 C dark chocolate, chips or chopped
1/4 C sliced almonds

Preheat the oven to 375 degrees F. Grease a cookie sheet.

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

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. Press sliced almonds into the top of the rolls.

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.
Labels:

Comments

  1. SetenayOctober 15, 2010 at 9:37 AM

    Where do you get ginger syrup? Is it a flavoring or something like maple syrup? Can you use fresh ginger instead of ground ginger powder? I think I can get all these ingredients here, so I am going to attempt it, as soon as I see a pumpkin!

    ReplyDelete
  2. Camilla M. MannNovember 28, 2010 at 6:09 PM

    Danae, sorry I never responded to this. I get bottled ginger syrup by The Ginger People. I've seen it at specialty grocers. I think it's just a simple syrup infused with fresh ginger. That's my best guess. About using fresh ginger in baking...I'm sure it would be fantastic. I'm just not sure how to substitute measurements, etc.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more