I was inspired to make these when I saw a tweet from Kayln's Kitchen about The Perfect Pantry's Pumpkin Chocolate Chip Biscotti. I had leftover pumpkin sitting in my fridge from a recent foray into making my pumpkin chocolate chip cookies and, really, who can have enough pumpkin and chocolate?
I know biscotti is perfect for dipping into coffee, but frankly, I'm not too much of a fan of hard biscotti. I usually will only eat the harder biscotti if one end is dipped in chocolate. And then, I'll just break off the chocolate end and put the non-dipped end back in the cookie pile.
Yes, I am totally that person who eats halves of things and leaves the rest. I'm always trying to watch what I eat, but I can't help it, I love dessert. At office cupcake parties, I would cut out a quarter slice of a cupcake and leave the 3/4 on the table. Whenever I go home to my father's house, the first thing I do is open the cookie jar. He usually has oreos. So I eat half a cookie and throw the other half back in the jar. His cookie jar is filled with oreo cookie halves.
You may say, that's ridiculous Teanna! Yes, it is, but at least it's not like I'm taking the part with the Oreo cream and then just leaving the gross top of the outer cookie there! I'm a sharer and a carer!
That said, when I make biscotti, I usually try to make a softer, lighter kind of biscotti, and these are those kinds of biscotti. Perfectly tender, with just a small crunch to them, topped with Cinnamon Sugar and swirled with semi-sweet chocolate. These cookies have just the right touch of sweetness, perfect for breakfast, lunch, dinner, appetizer, side dish, pre-workout, after-workout, midnight snack.
And they were really supposed to be chocolate chip biscotti and not chocolate swirl biscotti, but I my have chopped the chocolate too finely, because it created this swirl. But it's all how you sell it! Chocolate chip turns to chocolate swirl and it sounds so fun! Like the sea of swirly twirly gumdrops from Elf!
Ok I'll stop now. Check out The Perfect Pantry's great recipe as well!
- 3-1/2 cups unbleached all-purpose flour
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar, plus 1 tablespoon for cinnamon sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp ground cinnamon, divided
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup canned pumpkin
- 2 large eggs
- 1 tsp pure vanilla extract
- 4 tbsp unsalted butter, room temperature
- 3/4 cup finely chopped semi-sweet chocolate or mini chocolate chips
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
Whisk the flour, baking powder, 1/2 tsp nutme, 1/4 tsp cloves, 1 tbsp cinnamon and salt together.
With a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/4 cup white sugar together at medium speed for 3 minutes. The sugars will look crumbly. Add the eggs one at a time and continue to beat for another 2 minutes. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. The dough will be soft and sticky.
In a separate bowl, combine 1 tablespoon cinnamon and 1 tbsp white sugar. Set aside.
Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula work the dough into a log about 12 inches long and 3 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet. Sprinkle both logs with cinnamon sugar.
Bake for 25 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 1 hour.
Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 1-inch-thick slices. Return the slices to the baking sheet standing up and return to the oven.
Bake the biscotti for another 20 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.