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PUMPKIN BISCOTTI WITH GINGER AND CRANBERRY
Author
:
Susan Murray, www.awomancooksinasheville.com
Ingredients
1/4
c
butter
room temperature
1
c
sugar
½
c
canned pumpkin puree
3
eggs
1
tsp
vanilla
3
c
flour
1
tbsp
baking powder
¼
tsp
salt
1
tsp
cinnamon
½
tsp
nutmeg
¼
tsp
cloves
½-
l
tsp ginger
to taste
½
c
dried cranberries
½
c
candied ginger in small dices
Instructions
Preheat the oven to 325 degree. Line a sheet pan with parchment paper.
Beat the butter and sugar together until it is light and fluffy, 3-5 minutes on high. Add the pumpkin and beat again for 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla.
Whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a small bowl.
Add the flour mixture to the egg and pumpkin mixture and stir together until just blended.
Fold in the candied ginger and cranberry.
Wet your hands with cool water and, using half of the batter at a time, shape each half into a log about 12” long.
Bake on the parchment lined pan for 30 minutes until firm and golden.
Remove the tray from the oven and reduce the oven temperature to 275 degrees.
Let the logs cool for ten minutes, then use serrated knife to slice the logs on the diagonal into 2” thick slices.
Place the cookies back on the baking sheet and cook for 8 minutes. Turn the cookies over and bake for another 8 minutes.
The biscotti should be crisp and firm.
Cool and store in an air-tight container.
Recipe Notes
Note: Use the lesser amount of ginger for a lighter flavor or go bold with the full amount.