i do love fall.
and getting to experience it here in the “north country” really is quite beautiful. leaves are turning brilliantly beautiful shades. the mums are out and proud. the apple orchards, pumpkin patches and cider mills are open for business. we’ll be heading there tomorrow.
today, i wanted to share two happy things with you.
first, this recipe. if you know me, you know biscotti and i go way back. it’s like that old sweater that you love, that feels just right and brings back a boatload of memories. that’s me and biscotti.
also, i have really big news…
this sweet little site is getting a slight facelift!
after three and a half years of muddling through the design alone and clueless, i’ve sought professional help. the amazing and talented melissa and erin of wooden spoons kitchen have taken the reigns and massaged my site into something a little more. they are both brilliant food bloggers in addition to their incredible design/code/computer skills. you’ll see why i happily handed it all over to them.
if you’re like me and sometimes change is hard, then be assured the site will be very recognizable. all of the recipes that have gone before will be there, and easier to find. the site will be so lovely and much more user-friendly.
the big unveil will be next week. so please stay tuned and also a little patient as kumquat is under construction for a day.
Pumpkin Chocolate-Cranberry Biscotti
Yields: 1 1/2 dozen biscotti
- 310 grams (about 2 1/2 cups) gluten-free all-purpose flour without xanthan gum (i used King Arthur)
- 36 grams (about 1/2 cup) unflavored whey protein
- 1 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1/4 cup pumpkin puree
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 cup dried cranberries
- 1/4 cup chopped dark chocolate covered dried cranberries
- Cooking spray
- Preheat oven to 350`.
- Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin puree, egg, egg whites and vanilla in a small bowl. Add egg mixture to flour mixture; stir well. Stir in cranberries and chocolate cranberries. Stir until well combined.
- Pour mixture out onto a lightly-floured surface. Knead until well blended. Shape into a 14- x 6-inch log on a baking sheet coated with cooking spray. Bake at 350` for 30 minutes. Cool on a wire rack for 5 minutes.
- Remove log to a cutting board and slice into 3/4-inch thick slices with a serrated knife. Return slices to baking sheet; bake 5 minutes. Flip cookies and bake an additional 5 minutes; cool on wire racks.