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Pumpkin Ginger Biscotti

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"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.
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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

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