What's the perfect accompaniment to a pumpkin-spice latte or coffee???... Why, pumpkin-spice biscotti of course! These lovely cookies are nice and crisp, which makes them perfect for dunking into a nice hot cup of coffee or tea... or a nice cold glass of milk. Traditionally, biscotti are Italian almond biscuits that are baked twice (bis: twice, cotti: twice), oblong in shape and dry. I call these pumpkin-spice biscotti a modern take on a classic. The recipe originates from Chatelaine Magazine, however I did make some changes. The original includes pumpkin seeds (pepitas) and bakes the logs and cookies (you'll see what I mean when you read the recipe) for much shorter times and at lower temperatures. I find whether you add the seeds or not is a personal choice, for me it is more of a do or don't decision every time I make them - they are great with or without. I guess adding them takes them a bit closer to being more classic, as they can be a replacement for the almonds; if you want to add them, add 1/4 cup! As for the baking temperatures and time, I found that the biscotti were not as coffee dunk worthy or even fully cooked with the given times. Now there can be many reasons for this, number one being that my oven is almost 30 years old... Thus my suggestion, follow the temperature I give and monitor until desired doneness - this will help you figure out the perfect combo for your oven! Helpful hint: make sure to write what you try down! Apart from my love of biscotti and dunking them into my coffee for breakfast or as my "I hit the wall" snack at 3:30pm. These cookies make a great host/hostess gift or 'just because' gift - to the right is how I brought the biscotti to a thanksgiving weekend at the cottage two years ago. This year I just brought them in a tupperware and refilled the jar... making it something that just keeps giving! I found the jar at Homesense, but I'm sure you can find similar jars pretty much everywhere, even the dollar-store if you're lucky! Let me know, in the comments or by email, what you do with your biscotti! Or if your oven is just as temperamental as mine and you had to change the baking times and temperatures once more! Happy baking! :)
1 Comment
lulu.
1/7/2017 01:43:10 pm
Like this idea very much it is also GREEN...
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