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Sarah Husmann:
I am an amateur baker, bread maker, mixologist, and chef. I also LOVE books, cats, and trash tv. Janet and I became friends through our love of books.
I always loved cooking with my mom, but I never really did any serious baking--until last year. With the holidays fast approaching, I was looking for new recipes to try. I’ve always wanted to make Biscotti, but I thought they would be too complicated. They're so delicious! And, I was pleasantly surprised by how very easy they are to make.
The recipe for Pumpkin Pecan Biscotti (Barley & Sage) that I used calls for browned butter, and I have to say who DOESN’T love browned butter? Browned butter is easy to make, and I loved how it enhanced the taste of the biscotti.
The only adjustments I made to this recipe for Pumpkin Pecan Biscotti was adding 1 cup of semi sweet chocolate chips and using melted semi-sweet chocolate instead of white chocolate for drizzling on or dipping the biscotti.
PUMPKIN CHOCOLATE CHIP PECAN BISCOTTI
Ingredients
Biscotti
1/2 cup unsalted brown butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1/4 cup pumpkin puree
2 1/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice (you can always make your own!)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup chopped pecans optional
1/2 cup unsalted brown butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1/4 cup pumpkin puree
2 1/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice (you can always make your own!)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup chopped pecans optional
Topping
4 ounces semi sweet chocolate melted (original recipe uses white chocolate)
chopped pecans
Directions
4 ounces semi sweet chocolate melted (original recipe uses white chocolate)
chopped pecans
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the softened brown butter, sugar, and brown sugar until smooth.
Add in the egg and vanilla extract and beat until combined. Then beat in the pumpkin puree.
Add in the flour, pumpkin spice, baking powder, and salt and mix until fully incorporated.
Then stir in the chopped pecans if desired. The dough should be sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the pumpkin biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
Dip or drizzle the pumpkin biscotti in the melted semi sweet chocolate (or white chocolate) and sprinkle with chopped pecans.
Let the chocolate fully harden before storing.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the softened brown butter, sugar, and brown sugar until smooth.
Add in the egg and vanilla extract and beat until combined. Then beat in the pumpkin puree.
Add in the flour, pumpkin spice, baking powder, and salt and mix until fully incorporated.
Then stir in the chopped pecans if desired. The dough should be sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the pumpkin biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
Dip or drizzle the pumpkin biscotti in the melted semi sweet chocolate (or white chocolate) and sprinkle with chopped pecans.
Let the chocolate fully harden before storing.
Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks.
Store biscotti in an airtight container at room temperature for up to 2 weeks.
To make brown butter:
Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable.
Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable.
