Pumpkin-Pecan Biscotti

Working on Christmas decorations this week. The outside is essentially done. We opt for the more tasteful display as opposed to the over-the-top. Mark outlines the crepe myrtle in white lights. We cover the bushes to the left in white net lights. The bushes under the crepe myrtle get multi lights. This year they are 100% LED. Not ready to go LED on the white lights - they are too "cool" for our taste. The railing on the porch has garlands and white lights. THIS year, I cut the berries from the Nandina bushes and wrapped them into the cheap garland - it looks really great. Pictures later.

I made pumpkin biscotti a few weeks ago, but it was too dry, like a pumpkin flavored teething biscuit. I reworked the recipe and so far, so good...


Pumpkin-Pecan Biscotti

2 Tablespoons vegetable oil
1 Tablespoon corn syrup
1 Tablepoon bourbon
1 1/4 cups pecans, coarsely chopped
6 ounces butter, softened
1-1/3 cups brown sugar (10 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
2 teaspoons vanilla
2 eggs, allowed to warm to room temperature
3/4 cup pumpkin puree (fresh or canned)
4 cups flour (17 ounces)

Put oil, corn syrup, bourbon in a saute pan over medium high heat. Once mixture is hot, add pecans and stir and toast for several minutes until pecans start to darken. Remove from heat and set aside.

Preheat over to 350F.
Cream together butter, sugar, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and vanilla. Then, beat in eggs and pumpkin.

Lower the mixer speed and add the flour, mising just until it is completely incorporated. Fold in the pecans.

Shape into two logs about 14 inches long, 3 inches wide (or so), and 3/4 inch thick.

Bake the dough for 25 minutes. Remove from oven. Turn oven off.

Let cool on the pan for 20 minutes. Lightly, but thoroughly, spritz the top with with water (better yet, use bourbon) and let sit for five more minutes. (This step softens the crust JUST enough to make it cut with fewer crumbs.)

Preheat oven (again) to 325F.

Cut the biscotti into 1/2-3/4 inch slices. Pay attention that that knife is perfectly vertical or the biscotti will not stand up properly for the second baking. The steeper the angle across the biscotti the longer the pieces will be.

Set the biscotti upright on a baking sheet with an inch or so between each piece. Bake for 25 minutes. Remove from the oven and transfer to a rack to cool.

Yum!