The cranberry-pistachio biscotti from last week was delicious and festive. But in my mind, one of the most classic autumn/winter flavors is pumpkin. And pumpkin + baked goods = good for you! This is what I tell myself; do not try to dissuade me.
Makes about 24 cookies.
2 large eggs
1 cup sugar
1 tsp baking powder
1/4 cup pumpkin puree
1/4 cup olive oil
1 tsp cinnamon
1/2 tsp nutmeg
pinch of ginger
pinch of cloves
1/4 tsp salt
1/2 tbsp vanilla
2-1/2 cups flour
1/4 cup + 2 tbsp pepitas (pumpkin seeds)
1 12-oz. bag white chocolate chips (I used Ghiradelli--it really never disappoints.)
Preheat the oven to 350 and line two baking sheets with parchment paper.
In a medium bowl, beat eggs, sugar and baking powder vigorously with a whisk for about two to three minutes.
Add pumpkin puree, olive oil, spices, and vanilla. Whisk vigorously again.
Sprinkle flour on top and mix in with a spatula. Fold in the pepitas.
With wet fingers, divide the dough in half and shape it into two flat logs, one on each prepared baking sheet. Bake for about 35 minutes or until a toothpick comes out clean.
Remove from oven and let rest for at least 15 minutes. Cut into half-inch slices and bake for another 30 minutes at 300 degrees, flipping the slices over halfway through.
Cool completely. Melt white chocolate in 15-second bursts in the microwave, stirring after each time. Dip one side of the biscotti in the chocolate; for a festive addition, dip again into colored sprinkles.