Рецепт Pumpkin Pie Biscotti...
Ooooooooh the weather outside is frightful,
Biscotti is so deeeelightful,
Grab a mug or a cuppa tea,
Sit, enjoy a piece with gleeeeeee!
24 numbing degrees out...snow, ice, wind...a good day to head into the kitchen to whip up a batch of these most delightful cookies! They're like biting into a piece of pumpkin pie - nutmeg, cinnamon, pumpkin..it's all there combined with a crispy crunch from double baking, and toasted pecans and you're got the perfect gift to share with friends and something good to munch on while you're slaving in the kitchen on T-day. The Boy loved these but I'm certain the mister will turn his nose up...and speaking of the mister:
1. He watched the weather report last week
2. He immediately cooked up an important meeting in Houston
3. He left town right before the storm hit
4. He'll return after the mercury rises
5. He shall be punished
He's never (and by never I mean almost never, he was here for one storm, maybe two) here when there's a storm...has never battened down the hatches, never shoveled ice from the walk, never babysat the pipes so they won't freeze...he has some sort of internal radar that goes off when bad weather is about to move in...it's 24 degrees here, it's 84 degrees in Houston. I rest my case.
But really, it's the Pilgrim story all over again...Having survived the Mayflower (my trip down the big hill to the grocery store), I have set about preparing for the elements (adjusting the thermostat to MY settings) while I forage for food (in my refrigerator) and seek refuge with an old friend, the Hallmark Channel (equivalent to having Squanto over for tea). I shall prepare the feast BY MYSELF and being the good Pilgrim, I will let bygones be bygones (provided there's a "sorry gift" attached) and allow the Indian (the mister is 1/4 Cherokee) to return from his hunting expedition (riding shotgun with Tony the Texas Tiger) so we can celebrate together (beats loading muskets and shooting arrows!) all the things we're thankful for.
- Pumpkin Pie Biscotti - Adapted From Sunset Magazine
- 2 tablespoons butter
- 1 1/4 cups pecan pieces
- 3 1/2 cups flour
- 1 1/2 cups brown sugar, firmly packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup canned pure pumpkin puree
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
Preheat oven to 350 degrees. Lightly grease one cookie sheet.
In a large skillet, melt butter over medium heat. Add pecans and cook, stirring constantly, until they are browned and fragrant, about 8 to 10 minutes. Remove from heat and cool completely.
In a large bowl, add flour, brown sugar, baking powder, salt and pumpkin pie spice; stir well to combine. In a separate bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened. (Mixture will be very crumbly; it wil gradually become moist after stirring).
Knead or gently stir the cooled nuts into the dough. Place the dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1x15-inch long log. Place the logs on the prepared cookie sheet. Bake for 24 minutes. Remove from oven and cool for 15 minutes. Reduce oven temperature to 300 degrees. Cut each log diagonally into 1/2-inch slices using a serrated knife. Place the slices on ungreased cookie sheets and bake for 15 minutes. Cool completely on wire racks. Makes about 60 biscotti.