Recipe: Pumpkin Pie Biscotti Dipped in White Chocolate

PUMPKIN PIE BISCOTTI

1/2 cup packed brown sugar
1/4 cup canola oil
1/4 cup canned pumpkin
1/4 cup maple syrup
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice, divided use
1/4 teaspoon baking soda
1/4 teaspoon salt
FOR THE WHITE CHOCOLATE COATING (OPTIONAL):
3/4 cup white chocolate chips

Preheat oven to 350 degrees F.

Beat brown sugar, oil, pumpkin, maple syrup, and eggs in large mixing bowl until smooth.

In an 8-cup measure or medium-sized bowl, mix together flour, baking powder, 1 1/2 teaspoons pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture until well combined.

Knead dough on a floured surface until smooth (about a minute). Divide dough in half and shape each half into a 10-by-3-inch rectangle on an ungreased cookie sheet.

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.

Cut diagonally into 1/2-inch-thick slices. Turn slices cut sides down on cookie sheet.

Turn oven down to 300 degrees F and bake sliced biscotti 10-15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool completely.

TO MAKE THE WHITE CHOCOLATE COATING:
Put chocolate chips and the remaining 1/2 teaspoon pumpkin pie spice into a 1 or 2 cup glass measure. Microwave on low for 2-3 minutes or until chocolate is melted completely (stir with a spoon after 2 minutes to check).

Dip one end of each cookie into the chocolate until about 1/3 of the cookie is dipped in chocolate. Use the edge of the measuring cup to skim off excess chocolate (this way the chocolate will go farther). Place cookies on a sheet of waxed paper to harden the chocolate.

Servings: 24
Source: Elaine Magee, The Contra Costa Times, October 2000