Pumpkin & Butterscotch Biscotti

Ingredients

  • sprinkles, for decorating (optional)
  • 10 ounces semi-sweet chocolate, melted (optional)
  • ¼ cup candied ginger, chopped
  • 1 cup butterscotch chips (cinnamon or white chocolate chips would also work well in this)
  • 1 ½ teaspoons vanilla extract
  • ¾ cup pure pumpkin puree
  • ½ cup brown sugar
  • + 9 more ingredients
    • 1 cup granulated sugar
    • 3 large eggs, room temperature
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground star anise
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground ginger
    • 1 ½ teaspoons ground cinnamon
    • 1 ¾ teaspoons baking powder
    • 3 ¾ cup all-purpose flour

1. Preheat your oven to 350 degrees F and line 3 baking sheets with parchment paper sprinkled with a bit of flour. Whisk together your flour, baking powder, cinnamon, ginger, salt, star anise, and cloves. Set aside. In the bowl of your mixer (or a large bowl, as this is definitely doable by hand)...

View full recipe at SpringPad

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