I’ve been wanting to make biscotti and scones for awhile now. Not long ago I made some delish blackberry scones.
Today I tried the biscotti.
I used a recipe from Simply Recipes dot com. I did substitute Splenda for sugar, and whole wheat flour for white.
Here’s my adapted version of the recipe:
- 2.5 C flour
- 1 C sugar substitute
- pinch salt
- pinch ginger
- pinch cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 eggs
- 1/2 C pumpkin puree
- 1 teaspoon vanilla extract
Do this: Preheat oven to 350. in a large bowl sift together all dry ingredients (flour through baking powder); combine well. In a separate bowl, whisk together eggs, pumpkin and vanilla until combined. Add wet ingredients into dry and mix. Dough will [definitely] be crumbly. Knead the dough with your hand and form a log. Place onto a greased or parchment-lined baking sheet. Bake at 350 for about 25 minutes.
Remove from oven and let cool for about 15 minutes; drop oven temp to 300.
Cut biscotti into about 1 inch pieces and put back in oven for an additional 15-20 minutes. If you wish the biscotti to be hard, let set out over night – I recommend this; otherwise they are soft and a bit chewy, not really like biscotti!
Drizzle with chocolate, if you so desire!