Pumpkin Spice Latte Biscotti Food

PUMPKIN SPICE LATTE BISCOTTI

Steps:

• Preheat oven to 300° F. and line a large baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices. Whisk well to combine. Set aside.
• In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine.
• Add dry ingredients and mix until well combined.
• On the prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (they will spread). Using moistened hands, shape and smooth the dough.
• Bake in preheated oven for 35-40 minutes, or until firm and hollow sounding when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
• Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 15 minutes.
• Turn biscotti over and bake another 15 minutes.
• Remove to a cooling rack and allow to cool completely.
• Drizzle cooled biscotti with melted chocolate.

PUMPKIN SPICE LATTE

Steps:

• Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
• Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

PUMPKIN SPICE LATTE BISCOTTI

Steps:

• Preheat oven to 300° and line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, baking powder, salt and spices. Whisk well to combine. Set aside.
• In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine. Add dry ingredients and mix until well combined.
• On prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (leaving as much room in between as you can as they will spread). Using moistened hands, shape and smooth the dough.
• Bake in preheated oven for 35-40 minutes, or until firm and sounding hollow when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
• Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 15 minutes. Turn biscotti over and bake a further 15 minutes. Remove to a cooling rack and allow to cool completely.
• If desired, drizzle cooled biscotti with melted chocolate.

PUMPKIN BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with either parchment or a nonstick baking pad; set aside.
• In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy, about 2 minutes. Mix in the pumpkin, egg, cinnamon, baking powder, vanilla, nutmeg, ginger, and salt until well combined. Add in the flour and mix until a dough forms.
• Scoop the dough onto prepared baking sheet. Divide the dough in half and shape it into two 10" x 2½" logs. Use your hands to press the logs into long rectangles and smooth evenly. Bake biscotti dough for 25 minutes.
• Remove the biscotti logs from the oven and let rest on baking sheet for 5 minutes. Then, using a serrated knife, cut the logs either diagonally or crosswise into ½" to ¾" slices.
• Lay the biscotti flat on the prepared baking sheet. Return biscotti to the oven and bake for 15-25 minutes more, until they start to turn golden brown on the edges. (The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.
• Place the white chocolate in a small microwave safe bowl. Microwave for 3-4 minutes on 50% power until the chocolate is melted; stopping to stir every 30 seconds. Transfer the chocolate to a small piping bag (or ziplock bag) and drizzle over the cooled biscotti. Let chocolate set before serving.

PUMPKIN SPICE BISCOTTI RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment paper.
• In a large bowl, combine the butter, ½ cup (100 G) sugar, the salt, pumpkin pie spice, baking powder. Cream with a hand mixer on medium speed until smooth.
• Add the egg, vanilla, and pumpkin puree and beat to combine.
• Add the flour and beat just to incorporate. Fold in the pepitas and cranberries with a rubber spatula.
• Transfer the dough to the prepared baking sheet and shape into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1 ¼ cm) thick. Sprinkle the remaining tablespoon of sugar over the top of the dough.
• Bake for 30 minutes, or until the dough is firm to the touch. Remove from the oven and let cool for about 15 minutes. The log should be just warm enough to touch. If it cools too much, it will be difficult to slice.
• Line a baking sheet with parchment paper.
• Slice the log into ½-inch (1 ¼ cm) thick pieces. Arrange the pieces, cut-side up, on the prepared baking sheet and return to the oven. Bake for another 15 minutes, or until the tops begin to crisp. Flip the biscotti over and continue baking for 15 minutes more, or until the other side crisps. Remove from the oven and let cool completely.
• In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
• Line a baking sheet with parchment paper.
• Dip the bottom half of each biscotti in the melted white chocolate, then place on the prepared baking sheet and refrigerate until the chocolate is set, about 20 minutes.
• Enjoy!

PUMPKIN SPICE LATTE

Steps:

• Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
• Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.