A perfect fall cookie. Not too sweet and full of spices!
Pumpkin Pistachio Chocolate Chip Biscotti
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1 teaspoon of allspice or pumpkin pie spice
1/2 cup pure pumpkin puree
1 cup coarsely chopped toasted pistachios
2 tablespoons olive oil or butter
1 teaspoon pure vanilla extract
milk if dough is too dry
1 cup chocolate chips
Topping to brush before baking
1 egg beaten to brush the tops
sugar to sprinkle on top
Preheat oven to 375 degrees.
Get a large cookie sheet ready with either parchment paper or silpat mat works great!
In a medium skillet sauté the pistachios in butter or olive oil.
In a large electric mixer bowl, add all the dry ingredients. Place the mixer on stir and add in the eggs, puree until the dough comes together. If the dough will not form because of dryness depending on altitudes then add 1 tablespoon milk or more to the dough until it holds together but not wet. Add in the nuts and 1 cup chocolate chips (I used milk chocolate.)
Mold two long shaped logs onto the cookie sheet around 2 inch x 10 inch long. Wet your hands to shape if you have problems holding the dough together. I find the mixer to do a great job getting the dough to form.
Turn oven temperature down to 350 degrees.
Brush tops with egg, sprinkle with sugar and bake until lightly browned around 30 minutes.
Cool slightly, place on a cutting board and cut them on a slant.
Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.