Pumpkin Cranberry Biscotti
3 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/16 teaspoon cloves
2 large eggs, separated
1 cup sugar
1/2 cup canned pumpkin
1/8 teaspoon vanilla
5 1/2 tablespoons butter — melted and cooled
2/3 cup pecans — coarsely chopped and toasted
1/3 cup dried cranberries (Once Upon a Tart uses fresh cranberries)
1/3 cup raisins (plumped)
Preheat oven to 350 degrees F. Line cookie sheet with parchment or a silpat.
Stir together flour, baking powder salt and spices and set aside.
In a separate, big bowl, beat the egg yolks with half of the sugar until sugar dissolves and mixtures becomes pale and frothy. Add the pumpkin and vanilla.
In another bowl, beat the egg whites until stiff and beat in remaining sugar. Fold egg white mixture into egg yolk mixture. Stir in melted butter, pecans, cranberries and raisins
Gradually add dry ingredients and stir until mixture forms a big ball. Dough will be very moist. Empty the dough directly onto the lined cookie sheet. Wet hands and form dough into a big log of about 4×10 inches. Note: wetting hands keeps dough from sticking.
Place log on baking sheet and bake, on center rack, for 45 minutes. Remove and allow to cool to room temperature. Place on a big cutting board.
Using a serrated knife, cut the log (at a slight diagonal) into 1/2 inch slices. Lay slices on baking sheet (it’s okay if they touch) cut side down. Return to oven and bake for another 25-30 minutes (try 325 degrees) or until crisp and brown. Let cool completely.
These taste much better after they’ve cooled completely and sat for a day.
{ 2 comments… read them below or add one }
Well, I’ve got at least half a cup of pumpkin leftover from some pumpkin bread, and a freezer full of cranberries, so I’ll give these a shot. I absolutely adore biscotti!
I actually made this last year. It was fabulous. Although I did leave out the nutmeg and cloves and added a couple of spoons of cranberry juice to it.