Pumpkin Biscotti with Cream Cheese Drizzle

Enjoy these deliciously scrumptious biscotti with your morning coffee. Or your afternoon tea. Or whatever your poison happens to be!

Pumpkin Biscotti from The Foodie Army Wife

 

Biscotti. You see them in just about every coffee shop. The crunchy dipping cookies go so well with your coffee…or cocoa…or whatever your hot drink of choice is. This particular variation is perfect for this time of year. I hope you enjoy them!

To begin, preheat your oven to 350 degrees.

In a bowl, combine 5 cups of flour, 2 c sugar, 2 tsp baking powder, 2 tsp cinnamon, 1 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves and 1/8 tsp salt. You can sift these all together if you like, I just stir them with a whisk, lifting from underneath until they are all mixed together. Set this aside for now.

In your mixing bowl, whisk together 1 c pumpkin puree, 4 eggs, and 2 teaspoons vanilla, until smooth.

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Add the flour mixture into the pumpkin mixture. Mix this with your paddle attachment or even your dough hook. You will just barely combine these, as you mixer will have its job cut out for it. Don’t try and mix it completely, you’ll do that by hand.

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Turn the dough out onto a floured surface, scoop it all together and knead it with floured hands until it comes together.

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Divide the dough in half, and roll or pat it out into a long rectangle that is about 18×6 inches, and a half inch thick.

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Lay it on a large cookie sheet or jelly roll pan that is lined with parchment paper or a silpat. Repeat with the other half of the dough.

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Bake these for 30-35 minutes, or until they feel firm to the touch in the center. Pull the pan out and allow them to cool about 15 minutes. You’ll need an additional baking sheet to finish these, so go ahead and get that ready while you are letting them rest.

After 15 minutes, gently move one of the “logs” to a cutting boards, and with a serrated knife, cut the logs into slices on a diagonal – about 3/4-1 inch thick.

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Lay the slices on their cut surface on the baking sheet. Repeat with the other log.

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Bake these for an additional 15 minutes. Remove them to a cooling rack.

While they are hot, quickly whisk together 3 ounces of softened Neufchatel cream cheese, 3 Tablespoons of powdered sugar, and 3 tablespoons of heavy cream. Whisk until smooth.

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Pour the mixture into a ziplock bag, and snip the very tip of a corner off.

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Drizzle the goodness all over the tops of the cookies. To make clean-up easier, set the cooling racks over a couple sheets of wax paper, parchment paper or foil before you do this.

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Allow the cookies to cool completely, and the glaze to dry a little. Store in an airtight container.

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Ahhh…these make me happy. Whether with coffee or a glass of milk. A bit of crunchy fall goodness. Enjoy!

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By the way…these cookies won me a prize at a recent baked-goods contest :)

Pumpkin Biscotti with Cream Cheese Drizzle

Ingredients

  • 5 c flour
  • 2 c sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/8 tsp salt
  • 4 eggs
  • 1 c pumpkin puree
  • 2 t vanilla
  • Glaze:
  • 3 oz Neufchatel cream cheese, softened
  • 3 Tb powdered sugar
  • 3 Tb heavy cream

To begin, preheat your oven to 350 degrees.

In a bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves and salt. You can sift these all together if you like, I just stir them with a whisk, lifting from underneath until they are all mixed together. Set this aside for now. In your mixing bowl, whisk together the pumpkin puree, eggs, and vanilla, until smooth. Add the flour mixture into the pumpkin mixture. Mix this with your paddle attachment or even your dough hook. You will just barely combine these, as you mixer will have its job cut out for it. Don’t try and mix it completely, you’ll do that by hand. Turn the dough out onto a floured surface, scoop it all together and knead it with floured hands until it comes together. Divide the dough in half, and roll or pat it out into a long rectangle that is about 18×6 inches, and a half inch thick. Lay it on a large cookie sheet or jelly roll pan that is lined with parchment paper or a silpat. Repeat with the other half of the dough. Bake these for 30-35 minutes, or until they feel firm to the touch in the center. Pull the pan out and allow them to cool about 15 minutes. You’ll need an additional baking sheet to finish these, so go ahead and get that ready while you are letting them rest. After 15 minutes, gently move one of the “logs” to a cutting boards, and with a serrated knife, cut the logs into slices on a diagonal – about 3/4-1 inch thick. Lay the slices on their cut surface on the baking sheet. Repeat with the other log. Bake these for an additional 15 minutes. Remove them to a cooling rack.

While they are hot, quickly whisk together the softened Neufchatel cream cheese, powdered sugar, and of heavy cream. Whisk until smooth. Pour the mixture into a ziplock bag, and snip the very tip of a corner off. Drizzle the goodness all over the tops of the cookies. To make clean-up easier, set the cooling racks over a couple sheets of wax paper, parchment paper or foil before you do this. Allow the cookies to cool completely, and the glaze to dry a little. Store in an airtight container. Ahhh…..these make me happy. Whether with coffee or a glass of milk. A bit of crunchy fall goodness.

Enjoy!

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