Description
A delicious recipe for pumpkin pie flavored biscotti dipped in rich dark chocolate.
Ingredients
Units
Scale
- 2/3 cup cane sugar or regular granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1 large egg, whisked
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour, sifted
- Reynolds Wrap® Non-Stick Foil
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
Instructions
- Preheat oven to 350ºF. Move the rack to the center of the oven.
- Cover a large baking sheet, including the edges, with Reynolds Wrap® Non-Stick Foil, with the dull side facing up, and set aside.
- In a mixing bowl, stir in the sugar, pumpkin pie spice, cinnamon powder, baking powder, and salt.
- Stir in the olive oil and keep stirring until it has been fully absorbed by the dry ingredients. Add the egg and pumpkin puree and mix well.
- Add the flour while stirring with a plastic or wooden spatula. Stir until the mixture turns into a dough. You might need to finish this step by using your hands to combine the ingredients.
- Cut the dough in half with your spatula or spoon. Place both halves on the foil, leaving a little space between them to allow room to expand.
- Lightly wet your fingers and shape the dough into logs about 6” long and 2 1/2 inches wide.
- Bake in the oven for 25 minutes and take the logs out of the oven.
- Transfer them to a cutting board and let them cool for 5 minutes.
- Grab a serrated knife or chef’s knife and cut each log at an angle, to make 1/2 inch to 3/4 inch thick biscottis.
- Place the biscotti slices back on the foil and bake for 40 minutes. Flip the biscottis halfway through the baking process.
- Turn the oven off and open the door a little, by just a couple of inches. Let the biscottis cool in the oven until they are room temperature.
- Take the biscottis out of the oven and set aside .
- Place the chocolate in a microwave safe bowl and microwave for 15 seconds. Stir the chocolate and microwave for another 15 seconds. Repeat this step until the chocolate has completely melted and is smooth.
- Dip one side of each biscotti in the melted chocolate and let the excess chocolate drip for a few seconds. Place the biscotti back on the foil and repeat this step for the remaining biscottis.
- Refrigerate until the chocolate has completely set, about 30-45 minutes.
Nutrition
- Serving Size: 1 biscotti
- Calories: 246
- Sugar: 20.1g
- Sodium: 105.1mg
- Fat: 9.6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 38.5g
- Fiber: 2.1g
- Protein: 3.9g
- Cholesterol: 15.5mg
