Welcome To Day 13 Of Baking With Pumpkin!
The internet will soon be changing on the base here in Japan over the next few months. It’s kind of been a hot mess here and there. Sometimes I think people shut off their ability to think as well, which has added to some of the chaos for sure.
It is simple. Verizon will soon no longer have the contract, a different company will, things will change, Verizon will officially be gone, prices will go up and life will go on. Not really hard to grasp but I guess some people really can not deal with any kind of change or anything new.
I personally like to try new things or new to me things especially when it comes to baking! I am always looking for something interesting, even if I have to make changes or want to in a recipe. Some things are failures of course but for the most part I find great things.
These Biscotti are one of those things. Yes, I did change an ingredient to suit my needs and that is okay and they smell and taste very yummy. I have something to tell you, I’ve never made biscotti before this. I have bought the junk from the store and I think that is why I’ve not bothered with it till now. Homemade is always better folks!
The only thing I switched out in this recipe was the chips. The recipe called for chocolate chips but I wanted to use an open bag I had of peanut butter chips and well, it works. I am sure just about any chip would have these tasting amazing.
- 2 Cup Flour + 1 Cup Flour
- 1½ Teaspoons Baking Powder
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¾ Cup Sugar
- ½ Cup Unsalted Butter, softened
- ¼ Teaspoon Salt
- 2 Eggs, room temperature
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Pure Almond Extract
- 1 Cup Pure Pumpkin Puree
- ½ Cup Peanut Butter Chips
- Preheat oven to 350. Line a heavy baking sheet with parchment paper.
- In a small bowl, combine 2 cups flour, baking powder, cinnamon, and nutmeg. Set aside.
- In the bowl of a mixer, cream butter, sugar, and salt.
- Add eggs one at a time, mixing well between each.
- Mix in pumpkin and extracts.
- Add flour mixture.
- Slowly add remaining 1 cup flour until a stiff dough forms. You may not use all the flour.
- Remove bowl from mixer and fold in peanut butter chips.
- Form dough into a 13" x 3" log and place on baking sheet.
- Bake for 40 minutes.
- Remove from oven. Using a serrated knife, cut into ½"-3/4" strips.
- Place cut side down on baking sheet and bake for another 15 minutes.
- Let cool completely on cooling rack.
