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Sunday, October 28, 2012

Pumpkin Sensation Week Day 5: Pumpkin Biscotto

Pumpkin Biscotto by Custom Taste on Homemade Not Pre Made
"What is 'biscotto'?," you are probably asking yourself. You have heard of 'biscotti', but this 'biscotto' is not recognized. Well, do not fret we have the explanation. Biscotto simply means toasted in Italian, while 'biscotti' means twice toasted or twice baked. This pumpkin biscotto has the taste of the well known biscotti but without the extra baking time making them soft and crunchy all at once. Perfect to pair with your favourite cold weather drinks such as tea, coffe, hot apple cider and warm Honey Mead. As for the Pumpkin Butter, the recipe was created by Custom Taste entirely because of the apple butter a certain husband's grandmother use to put on his toast for him as a small boy.

Ingredients
  • 1/4 Cup and 3 tbsp Pumpkin Puree
  • 1 1/2 Cups Flour
  • 1 1/4 tsp Baking Soda
  • Pinch of Salt
  • 2 tbsp Vegetable Oil (no subs for this one)
  • 2 tbsp Granulated Sugar
  • 1/3 Cup Brown Sugar
  • 1 1/2 tsp Ginger
  • 1 tsp Cinnamon
  • 4 tbsp Honey
  • 1 Recipe Pumpkin Butter (optional)


Hardware
Cookie Sheet
Saran Wrap
Stand Mixer with whisk and dough hook attachment (or equivilent)
Sifter or Strainer
2 Small Mixing Bowls
Mixing Spoon
Spatula
Measuring Cup, tbsp, tsp
Baking Mat (or wax paper)
Small Pot

Time 2 hours (depending on batches)
Prep 15 minutes
Freezing 1 hour
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeBaking 25 mintues per batch
Yield 2 3/4 dozen cookies



Time To Get Cooking (well..baking)!!!
Sift flour, baking sode and salt in one of the small mixing bowls and set aside
In the other small mixing bowl pour 1/4 cup pumpkin and the 2 tbsps vegetable oil, using a fork mix until fully combined, this mixture is equivalent to butter
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeIn your stand mixer (or equivalent), make your the whisk attachment is attached, cream together the "butter" and sugars until smooth.
Set a timer for 2:30 mintues and let it go on medium. Make sure to have it locked
While the "butter" and sugars are being whisked mix together the ginger and cinnamon.
Once the timer goes off add the spices to the "butter" and sugar mix and whisk untill fully combined.
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeAt this point add 2 tbsp of pumpkin to the mixer and mix until combined. Dont forget to use the spatula to scrap down the sides.
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeOnce everything is mixed together, unlock and remove the whisk attachment. Now attach the dough hook (makes for easier clean up, trust us)
Add 1/2 cup of the flour mixture at a time, always scraping the sides down until fully combined.
The mixture will now resemble a sort of gum paste look.
Lay down saran wrap on the counter and sprinkle lightly with flour
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeUsing the spatula roll the dough out on to the baking mat or saran wrap and form until a loose ball
Loosely wrap the dough in the saran wrap and form into a log. 
Tighten the saran wrap and tie the loose end together
Put into freezer for 1 hour
Pumpkin Biscotto by Custom Taste on Homemade Not Pre Made
We did say we LOVE cleavers
*1 Hour later*
Pre-heat oven to 300 degrees
Make sure the middle rack is in place (this does make a difference)
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeTake out dough from freezer, if should be hard but slightly maleable
Using a sharp and heavy knife, cut slices off about 1/4 inch thick, until you have evenly filled your cookie sheet.
Wrap dough back up and put into freezer
Put cookie sheet on middle rack and bake for 25 minutes
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeCookies should be a light brown colour
Remove from cookie sheet and let cool for 10 minutes
Repeat until desired amount of cookies is obtained.
Once cool top each cookie with 1 tsp Pumpkin Butter and serve

Pumpkin Biscotto by Custom Taste on Homemade Not Pre Made



Serving
1 cookie
Serve cookies as dessert or breakfast with coffee, tea or any other warm drink of your choosing

Storing and Reheating
Freeze cookie dough in freezer for up to 6 months
Put baked cookies in fridge in airtight container for up 1 month

Nutritional Facts Per Serving
Calories 46
Fat 1g
Carbs 10g
Protein 1g
compared to a popular used product
Calories 110
Fat 5g
Carbs 15g
Protein 2g
Nutritional Difference (our recipe)
Calories -64
Fat -4g
Carbs -5g
Protein -1g

Cost
Recipe Cost: $0.99
Cost Per Serving: $0.03
compared to a popular used product
Product Cost on Average: $1.25
Product Cost on Average Per Serving: $1.25
You Save on Average Per Serving: $1.22

Tricks
-To make sure saran stays in place put drop tiny amount amount of water around before putting down it on the counter. The suction will keep it from moving around.





           

2 comments:

  1. Hello,


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    ReplyDelete
  2. These sound delicious. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

    ReplyDelete

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