Low fat pumpkin Biscotti

[skeptic7Participant]

I had this recipe from http://simplyrecipes, but a check on their current pumpkin biscotti recipe shows several changes from my version, so I wanted to print mine.

Pumpkin Biscotti
INGREDIENTS
• 2 1/2 cups of flour ( whole wheat flour )
• 1 cup of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• Pinch of ginger ( 1/4 tsp ginger )
• Pinch of cloves ( 1/4 tsp cloves )
• Pinch of salt
• 2 eggs
• 1/2 cup of pumpkin purée
• 1 teaspoon of vanilla extract
METHOD
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies.

I made this on 1/1/2012 with 1/4 tsp cloves and 1/4 tsp ginger. The dough was spooned into two smaller logs for cute biscotti. It was a moist dough but held its shape, next time need to smooth tops with wet spatula. I used all whole wheat flour, and started by beating the eggs and sugar till fluffy I think I forgot the vanilla. Rather chewy but slightly moist. Very sweet and spicy but pumpkin flavor evident

11/1/2012 made with salt free baking powder and whole wheat flour. Sugar was reduced to 2/3 cup. I beat the egg yolks and egg whites separately and combined pumpkin with egg yolks, then folded in 1/2 flour mixture, 1/2 egg whites, 1/2 flour mixture and 1/2 egg whites. Made one large log. Next time smooth the log harder to prevent air gaps. Make about 2 dozen.

1/17/2016 used regular baking powder and all whole wheat flour. The sugar was reduced to 2/3 cups. Did not separate the egg whites and egg yolks but simply beat together eggs, sugar, pumpkin and vanilla until fluffy. Then mixed in flour mixture. Made into two small logs and smoothed the logs with wet spatula.

NOTE: I don’t turn my biscotti. I place them upright on a rack on a half sheet pan and bake for 15 minutes. Its a wet batter, so I use a spoon to place the dough into two rough logs on the baking pan, and then use a wet spatula to smooth the dough out. The dough is still and it won’t merge into a smooth log on its own.

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