Cranberry Pumpkin Biscotti

Cranberry Pumpkin Biscotti Recipe

Cranberry Pumpkin Biscotti

Cranberry Pumpkin Biscotti from the Wing & A Prayer Farm kitchen:

  • 6 tablespoons butter, salted or unsalted
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • ¼ tsp ground cloves
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ½ cup pureed pumpkin, canned or fresh(if using fresh, be sure to drain excess liquid)
  • 2 cups all-purpose flour
  • 1 cup dried cranberries
  • coarse white sparkling sugar, for sprinkling on top, optional

Directions:

1) Preheat oven to 350°F. Line with parchment a large (about 18″ x 13″) baking sheet.
2) In the bowl of a mixer, beat the butter, sugar, salt, vanilla, & baking powder until the mixture is smooth and creamy.
3) Beat in the egg & ½ cup of pumpkin; the batter looks slightly curdled. At low speed, add flour, stirring until incorporate; the dough will be sticky.
4) Turn out dough onto parchment-lined baking sheet. Shape it it into one log a few inches shorter than length of pan, patted down to be about 1-1 ½” high – I use the edge of the parchment sheets to help mold the sides and top to keep the stickiness from making my hands all dough-y. It is useful for patting it down and flattening it to resemble a long, flat board. I like to sprinkle with coarse white sparkling sugar, and, again using the parchment on the sides, fold it over the top to press it in gently.
5) Bake the loaf for 25 minutes. Remove it from the oven.
6) Using a spray bottle filled with room-temp water, spritz the logs well, making sure to cover the sides as well as the top. Softening the crust will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
7) Wait 5 minutes, then use a serrated knife to cut the log crosswise into 3/4″ slices. Cut straight down so they’re not crooked and topple over during their second bake.
8) Lay biscotti on cut side on the pan. Return to oven, and bake for 25 to 30 minutes, until they feel good and dry and are beginning to turn golden, not brown. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool.
9) Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay delish for weeks, but usually, around here, they only last for a day.
Yield: I usually get 20 good biscotti, the two ends are usually more well done and we eat those as test-samples!

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