Friday, November 7, 2008
I loved the idea of adding pumpkin in a biscotti in Prudy's dark chocolate dipped pumpkin biscotti.I was keen about creating a conjoined biscotti ,but was very indecisive about binding a biscotti with 2 different flavors,unsure if the logs would attach without any binder.But to my amazement the two logs with my favorite flavors of chocolate and pumpkin attached firmly. Everyone in my family loved the 2 flavors in one biscotti,as its low in sugar and fat,Nabeel packed a few in his lunch box,my hubby dear enjoyed with his coffee,the littlest member(he is 19 months) of the house was more curious about chocolate and just gobbled the chocolate part and I was snacking on it till their were none.
Here is the recipe
2 1/2 cups of All purpose flour,divided for each log
1/2 cup of pumpkin puree fresh or canned
1/2 cup of Cocoa powder
1/2 cup of brown sugar or sugar substitute like Agave nectar,divided equally for each log
1 1/2 teaspoon of baking powder,divided
1/4 teaspoon of salt,divided equally for each log
2 Organic eggs,1 for each log
4 tablespoon Olive oil, use 2 tablespoon for each log.
1 teaspoon of Pure vanilla extract,divided equally for each log
Preheat oven to 350°F.
Make Pumpkin log
Sift together 1 1/2 cup of flour, salt, 1/4 cup of sugar,3/4 teaspoon of baking powder into a large bowl.
In another bowl, whisk together one egg, pumpkin puree, and vanilla extract. Pour the pumpkin mixture into the flour mixture and using a spatula and stir to make a cohesive mass.Sprinkle generous amount of flour on the work surface, get the dough out of the bowl and shape the dough into a large log.
Make Chocolate log
Similarly sift together 1 cup of flour, Cocoa powder,salt, 1/4 cup of sugar,3/4 teaspoon of baking powder into a large bowl.In another bowl whisk together one egg and vanilla extract. Pour the egg mixture into the flour mixture . Add few drops of milk if the mixture is too dry.Make a log just like the pumpkin log.
Attach the logs and bake
Bring the both the logs together,place them side by side and lightly press to attach.Carefully place on baking sheet lightly grease or lined with parchment paper.Bake for 30 minutes at 350 F until puffed and lightly brown.Let it cool for 30 minutes and then using a serrated knife cut cross wise in to about 15 thick slices.Arrange the biscotti, cut side down, on the baking sheet and bake for an additional 15 minutes until crisp. Transfer to wire racks to cool completely. Stores up to a week in a tightly covered container.
Makes about 15 biscotti.
This is my entry for Lore's Original Recipe Event