How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Monday, November 19, 2012

Pumpkin Biscotti

2 1/2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch of ginger
pinch of cloves
pinch of salt
2 eggs
1/2 cup pumpkin
1 tsp vanilla extract

Heat oven to 350.
Stir together flour, sugar, salt, sugar, baking powder and spices. 
In another bowl, whisk eggs, pumpkin & vanilla.  Pour together and give it a stir.  The dough will be crumbly.  On a lightly floured surface, with floured hands, knead lightly.  Form the dough into a log  (or two smaller ones) and place on a greased cookie sheet or pan.  Shoot for uniform length, no bigger than about 6 inches, and more flat that long.  Bake for 22-30 minutes or until the crust is firm.  Remove.  Let cool for about 15 minutes.  With a sharp serrated knife, cut the logs into slices.  Place the slices center up on the sheet and bake again, for about 15 minutes @ 300 degrees.  Cool.  You can store this in a non-airtight container if you like it a bit more crunchy. 

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