Tuesday, October 10, 2017

Pumpkin Spice Biscotti

Dear Turkey,

Bake them long to dip
In your tea, or bake them short
To eat as cookies


Pumpkin Spice Biscotti
(makes 12 -- I recommend doubling the batch -- adapted from here)

Ingredients:
- 1.5 c flour (I used white whole wheat)
- 1/2-3/4 c sugar (3/4 c will make them pretty sweet)
- 1/2 T baking powder
- 1 t pumpkin pie spice or some cinnamon, nutmeg, and ginger
- 1/4 t salt
- 1/4 c + 2 T pumpkin puree (freeze the rest of the can in ice cube trays and then pop those into a baggie in the freezer) (when I double the batch, I just use half a can of pumpkin and freeze the other half)
- 2 T coconut oil, soft or melted
- 1/4 c milk (I used soy unsweetnened) 
- 1/4 c chocolate covered cacao nibs or chocolate chips

Instructions:
- Combine all ingredients until a sticky dough forms. Cover a baking stone with parchment and form a log on the parchment with the dough that's about 4 inches wide and about an inch high. Bake 25 minutes at 325 F. 
- Allow to cool until you can slice it without making a huge mess. Slice into 12 slices and turn them all sideways (flat side down). 
- Return to the oven and bake for 10-15 minutes. Then flip them over (flipping probably isn't too necessary) and bake another 10-15 minutes. Baking time here is kind of an art depending on how wet your pumpkin is, how big your slices are, etc. I will tell you that they do harden up quite a bit after baking and overnight the first night.
- These keep well at room temperature or in the freezer.

Enjoy
Tofu

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