When I first started eating more whole grains, biscotti were a great find. Crunchy and flavorful, they are supposed to be crisp so there is no need to attempt the airy rise or tender crumb that white flour does so well. Back in my corporate days (when I worked like a million hours a week and had a nanny who cooked), we ate homemade biscotti all the time. Although we all loved them, they disappeared when Mom became the sitter.
This week, however, the idea of baking biscotti is back in the forefront. You see one of my kids is performing in the school musical–and the final week is a killer. The request went out for sustenance to get the performers, crew and teachers through the upcoming marathon and of course I signed up. But the restrictions are fierce–no nuts (kids with allergies) and no chocolate (tough on costumes).
Last year I made apple streusel muffins (which I’ll repeat) and scones, but I wanted to shake it up a little. No self-respecting food blogger would make the identical food twice! So I’m going to pull the idea of biscotti out of the archives–and plan to make at least two versions. No chocolate or nuts may up the challenge, but that’s just part of the fun!
Today’s biscotti recipe calls for fresh cranberries which I fortunately had frozen from fall’s CSA. If you can’t get them, I am confident that dried would be delicious as well!
Pumpkin Cranberry Biscotti
originally from Best Ever Cookie Collection
- 4 1/2 cups whole wheat flour
- 1 T cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 cups sugar
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon vanilla
- 1/2 cup (1 stick) butter, melted and cooled to room temperature
- 2 cup fresh cranberries, chopped
1. In a medium bowl whisk together the flour, cinnamon, baking powder, and salt; set aside.
2. In large bowl, beat the eggs and sugar on high speed until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and stir to blend. Add the butter and stir until well combined.
3. Gradually stir in the flour mixture until the dough comes together in a ball, then blend in the chopped cranberries.
4. Place the dough on a parchment lined baking sheet. Dough will be sticky. Lightly dust your hands with flour and shape the dough into a 4 inch wide by 1 inch tall log (it will probably make 2 logs–if so, space logs to allow for rising or use 2 baking sheets).
5. Place the baking sheet on the center rack of your oven and bake at 350 degrees for 50 minutes, or until the top of the log is golden brown and feels firm when you press it with your finger.
6. Allow the log to cool to room temperature, then cut into 1/2 inch slices.
7. Place slices on the baking sheet and bake another 25 to 30 minutes, or until they are crisp.
8. Allow the biscotti to cool completely on the sheet.
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