Pumpkin Ginger Biscotti
Hey Ginger, this one’s for you!
Life is interesting. Come, sit down. I’ve made a fresh pot of coffee, I’ll pour you a cup. Grab a biscotti and we will chat and catch up. Time to slow down and truly savor every bite. Just as my blog was named, I strive to live my life savoring every moment, every person, every meal set before me. Blessings, forgiveness and gratefulness. I am blessed and grateful to be back home. Home is where your heart is, wherever it is, you just know it, deep inside.
Enough about me for now, it’s the pumpkin ginger biscotti we’re sharing here. Fresh from the oven, my kitchen cannot smell any better! Baking and the Fall season warmly wed together in the most happiest way. Why do I love biscotti so?? In addition to their being not an overly indulgent, over-filling dessert with just touch of sweetness and minimal fat, it’s that biscotti requires savoring. A perfect ending to a meal or afternoon break. Now I have seen some people grab a biscotti and just crunch and go…oh, for the love of life, no! no!
Sit, take time out, alone or with a friend, share an espresso or hot tea, dip the twice baked, crisp biscotti quickly to absorb just enough to moisten. I mention espresso here as the flavoring of pumpkin and ginger seem to go best with coffee, but certainly a dip in Vino Santo is my favorite way to dip!
I think my new neighbors smelled the biscotti!
My inspiration and secret motivator behind the scenes of this post is Ginger Couturier, a sweet, strong and courageous blogger friend who as I have read and followed her life journey see as a younger me facing her challenges head on and coming forth as gold! Ginger recently returned to her blog and to my surprise posted this! So sneaky..but I guess it worked!
Pumpkin Ginger Biscotti
3 1/2 cups unbleached wheat / white flour blend
1/2 cup brown sugar, packed
2 teaspoons baking powder
½ teaspoons salt
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon nutmeg
1 cup chopped pecans
1/4 cup chopped crystalized ginger
1 cup canned pumpkin
2 eggs, lightly beaten
1 tablespoon agave
1 tablespoon vanilla
2 tablespoons ghee or coconut oil or butter
1 beaten egg white for glaze
Preheat oven to 350 degrees.
Combine all dry ingredients including pecans and crystalized ginger in a large bowl, stir well. Combine pumpkin, agave, eggs and vanilla; stirring to combine well. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. Mixture will be crumbly; it will gradually become moist after stirring and using the best kitchen tools, i.e., your hands, will work the dough even better.
Divide dough into two portions and begin to form each into an approximately 15″ log. Place logs on a baking sheet with a slipat or lightly greased. Gently brush on the egg wash. Bake at 350 degrees for 30 minutes. Remove from oven and let cool for 10 minutes. Reduce oven to 325 degrees.
Using a serrated knife, cut each log crosswise into 1/2″ slices and place slices back on cookie sheets. Return to oven and bake for 20 minutes. As the pumpkin puree will make a softer biscotti, to crisp up and not burn, turn off the oven and allow to cool in the oven to crisp. Take out and cool completely on wire racks. Store covered for several weeks. Makes about 2-3 dozen.