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Pumpkin Caramel Biscotti

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Another great pumpkin recipe! A pumpkin and spice cookie with caramel topping. Sweet, but not too sweet. Good for coffee breaks, snacking and wine!

Ingredients

  • 2-¾ cups Flour
  • ¾ cups Sugar
  • ½ cups Brown Sugar
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Ginger
  • ¼ teaspoons Cloves
  • 2 whole Eggs
  • ½ cups Pumpkin Puree
  • 2 teaspoons Vanilla Extract
  • 6 cubes Caramel Candy (squares)
  • 2 teaspoons Water

Preparation

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.

One Comment

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Shelle on 10.21.2009

I just pulled these out of the oven and even before the caramel, they are good! And, I can see adding a drizzle of white chocolate to these and giving them away for holidays. Thanks Daniela!

3 Reviews

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Jenelle Miller on 11.22.2016

delicious and crunchy. I did have to bake them a bit longer the second time around to get them dried out.

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iamcaressa on 4.4.2011

These were delicious! I decreased the sugar to 1/2 cup, as mentioned above, and dipped each in dark chocolate with toffee bits. WONDERFUL!

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on 11.17.2010

easummers reviewed on 11.17.2010

Made these this morning with 2 cups white whole wheat and 3/4 cup bread flour and I decreased the white sugar using only 1/2 cup* …1 log I added dried cranberries and lemon drizzle (zest, lemon juice, confectioners sugar) over top.

Very good!

I slightly hand kneaded the dough to mix well – as noted it is a little hard to work with but not horrible. Still quick to mix and get in the oven.

Pretty and delicious – Thanks for the recipe!

*I have been decreasing sugar in most biscotti and some cookie recipes as I don’t like super-sweet AND it makes both just a smidge softer. Mine, per my above modifications are still crunchy.

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