makes around 20 pieces
Beth's StoryAnyone who knows me, knows that I am obsessed with Pumpkin, the spices that go with it AND chocolate. All of these are combined in this amazing biscotti cookie, along with almonds and macadamia nuts. This cookie is way too good to only have around the holidays! I'm down for it anytime of year!!
3 1/2 c
all purpose flour
1 1/2 c
brown sugar, firmly packed, heaping
pumpkin, not pumpkin pie mix, heaping
hershey's special dark chocolate cocoa powder 100% cocao
1Preheat oven to 350*
Give a rough chop to macadamia nuts and almonds in food chopper. Place in skillet on stove with 2 T. butter and toast, stirring constantly. When they start to smell warm and nutty, they will be done, takes about 5 minutes. Cool in refrigerator until you are ready for them.
2In a large bowl, add flour, brown sugar, baking powder, salt and all the spices. Mix until well incorporated. If you still have little clumps of brown sugar, work them between thumb and pointer finger until they are well mixed in.
4Add pumpkin mixture to flour mixture. This mix will seem really dry, but get your hands in there and as you mix it will start to come together. This takes patience! lol Knead until well mixed. I promise it will happen.
Add the nuts and mix in with hands.
5Lightly flour surface area. Dump cookie mixture on to area and shape into a ball. Divide in half and shape into two logs.
6Line pan with parchment paper, place logs on pan and bake for about 30 minutes.
Take biscotti out of oven and let cool for 20 minutes.
Reduce oven temp to 300*
7Using a serrated knife, cut biscotti into slices, about 1/2 in. thickness.
Place back into oven for about another 30 minutes until dried, turning once at 15 minutes.
Cool on wire racks.
Place butter in bowl and melt in microwave.
Add cocoa and mix well.
Alternate adding milk and confectioners' sugar until you get the desired consistency. Add vanilla and mix well.