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Pumpkin Caramel Biscotti

2- 3/4 cups Flour
3/4 cups Sugar
1/2 cups Brown Sugar
1- 1/2 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/4 teaspoons Ginger
1/4 teaspoons Cloves
2 whole Eggs
1/2 cups Pumpkin Puree
2 teaspoons Vanilla Extract
6 cubes Caramel Candy (squares)
2 teaspoons Water


Heat oven to 350F. Stir together 2 1/2 cups flour, salt, sugars, baking powder and spices. Combine well. In a measuring cup, break the eggs and mix with the pumpkin and vanilla. Combine egg mixture with the flour mixture. Mixture will be thick and a little hard to work with. (It will not be like cake batter.) Add more flour if needed. Combine. Divide dough into 2 portions. Take one portion and mold it into a cylinder or log about 8 to 10 inches long, adding a dusting of flour if needed. Gently pat down, so that it is a half circle shape. Place on a parchment lined cookie sheet. Repeat with remaining dough, and place it on the cookie sheet with the other log. Bake for 28 minutes. Remove from the oven and cool on the tray for 15 minutes. Remove one loaf to a cutting board and slice into 3/4 thick slices on a slight diagonal. Place cut slices on a parchment-lined cookie sheet. Repeat with the other loaf, filling up both cookie sheets. Return to the oven for 8 minutes. Turn pieces over and bake for an additional 8 minutes. Remove from the oven. Melt caramel cubes (or chips, if desired) and mix with water until it becomes runny. Drizzle over the biscotti. Allow caramel to set (if you can), and enjoy.

Source: tastykitchen.com