PUMPKIN-CRANBERRY BISCOTTI

 

This recipe is perfect for Thanksgiving Time. They smell great while baking and are the Perfect Cookie to have with Tea. My family finished the whole batch off very quickly. The Recipe was found in the cookbook ONCE UPON A TART.

makes 25 BISCOTTI


4 1/2 cups flour
1 tsp baking powder
1/8 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
3 large eggs,at room temperature, seperated
1 1/3 cups sugar
3/4 cup canned pumpkin or fresh pumpkin puree
1/4 tsp vanilla
8 T unsalted butter, melted and cooled to room temperature
1 cup pecans, chopped
1/2 cup fresh cranberries
1/3 cup golden raisins

1. Position your oven racks so that one is in the center, preheat the oven to 350 degrees. Line a baking sheet with parchment.
2. Whisk the flour, baking powder, salt, and spices together in a medium-size bowl.
3. In a seperate, big bowl, beat the egg yolks with roughly half of the sugar, using the whisk attachment of an electric mixer on high speed until the sugar dissolves and the eggs become pale yellow and frothy. Add the pumpkin puree and vanilla, and stir to blend.
4. Rinse the beaters and , in a third med-size bowl, beat the egg whites until they form stiff peaks. With the mixer still on high speed, beat in the remaining sugar.
5. Using the paddle attachment of your mixer on low speed( or a wooden spoon), fold the egg whites into the egg yolk mixture. Gently stir in the butter, nuts, cranberries, and raisins.
6. Gradually stir the dry ingredients into the wet ingredients, until the dough comes together in a ball.
7. Place the dough on a flour-dusted work surface. Dust your hands with flour, and roll the dough into a 4-inch in diameter log about 14 inches long. This is wet and sticky dough,so you'll probably need to flour your hands and work surface continually as you roll the dough into a log.
8. Carefully pick up the log with your hands, and place it on your baking sheet. If the log is too long, cut it in half and place each half on a seperate baking sheet, because the dough will spread when it bakes.
9. Place the baking sheet on the center rack in the oven, and bake for 50 minutes, or unitl the top of the log is golden brown and feels firm when you press it with your finger.
10. Remove the baking sheet from the oven, and place it on a wire rack to allow the log to cool to room temperature.
11. Pick up the log, and place it on a cutting board. Using a serrated knife, cut the log on a diagonal into 1/2 inch slices. Line the slices on the baking sheet with one cut side down. The biscotti slices can be touching one another, because the sides that are touching are already cooked.
12. Return the biscotti to the oven, and bake for another 25-30 minutes, until they are crisp and golden brown throughout.
13. Remove the baking sheet from the oven, and place it on a wire rack. Allow the biscotti to cool completely on the sheet. Biscotti are best after they've cooled and hardened.