Pumpkin Biscotti & Bundt Cake

This summer, I watched Mrs. C make biscotti and since she was able to sip wine, chat and modify the recipie as she went; I figured I should give it a try. Pumpkin is a great vegetable readily available this time of year and better yet it comes in a can. NYC = small kitchens therefore team cooking isn’t always advised, but M and I braved it anyway to make some treats for our Thanksgiving guests.

Biscotti can vary in hardness based cooking time and air exposure. They will continue to harden as they cool so seal in an air tight container if you wish them to stay more moist.   They make the perfect gift and afternoon snack with tea.

Bundt Cake is the easiest way to make a simple cake look fancy. The natural mold of the pan scallops the edges and helps the icing drip perfectly down the sides. The ingredients are basically the same so you can easily use up the whole can of pumpkin in one bake fest. We conquered all in under 3 hours.

Pumpkin Biscotti 

What a great gift to bring to the hostess. Pairs perfectly with Chai Tea

Tips: Keep the dough height under 1”

Preheat Oven to 350 degrees F

Ingredients
2 ½ cups Flour
1 cup Sugar
1 tsp Baking Powder
1 tsp Cinnamon
½ tsp Nutmeg
Pinch of Ginger
Pinch of Cloves
2 Eggs
½ cup of Pumpkin Puree
1 tsp Vanilla Extract

* www.Elise.com

1. Sift together flour, salt, sugar, baking powder and spices in a LARGE bowl
2. In a small bowl, wisk together eggs, pumpkin puree and vanilla extract.
3. Combine the pumpkin mixture with the flour mixture. Give it a rough stir until the dough is crumbly.
4. Flour a clean surface and lightly knead the dough until the dough begins to get sticky.
5. Line a baking sheet with parchment paper or lightly grease.
6. Form the loaf on the baking sheet. It should be relatively flat with rounded corners.
7. Bake for 22 - 30 minutes at 350 degrees F, until the center is firm to touch.
8. Let the biscotti cool for 15 minutes and using a bread knife cut into 1” wide pieces.
9. Reduce Heat to 300 degrees F and bake for an additional 15 - 20 minutes, flip ½ way. Cool Completely.
10. If you let them sit out they will harden more, if you prefer them more moist and chewy place them in an air tight container.

Pumpkin Bundt Cake

Filling
½ cup Packed Light Brown Sugar
1 tsp Ground Cinnamon
¼ tsp Ground Allspice
½ Stick Butter

Batter
1 Cup Whole Wheat Flour
2 Cup All Purpose Flour
1 ½ Tbs Ground Cinnamon
½ tsp Allspice
½ tsp Nutmeg
2 tsp Baking Soda
1 tsp Salt
2 Cups Sugar (1 Cup Splenda/ 1 Cup Sugar)
1/2 Cup Butter Softened
4 Large Eggs
1 ¼ Cup Pumpkin Puree
8 oz Light Sour Cream
2 tsp Vanilla Extract

Glaze
1 ½ Cups Sifted Powdered Sugar and 2 tbs of Skim Milk. Wisk until smooth.

Preheat oven to 350 degrees F. Grease 12 Cup Bundt Pan.

1. In a small bowl combine brown sugar cinnamon and allspice and cut with two knives until crumbly.
2. In a medium bowl mix flour, cinnamon, baking soda, salt.
3. Using a mixer, begin beating sugar and butter and add eggs one at a time, beating well after each addition.
4. Add pumpkin, sour cream and vanilla extract; mix well.
5. Gradually beat in flour mixture.
6. Spoon ¾ of the batter into greased bundt pan. Sprinkle streusel over batter, not allowing streusel to touch the sides of the pan. Top with remaining batter making sure the batter surrounds the streusel on all sides.
7. Bake for 55-60 minutes. Cool for 30 minutes in pan. Invert on wire rack to cool completely.
8. Drizzle with glaze