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But .... I am getting a bit sidetracked as the snow and the seasons have nothing to do with cookies and I need to Fill the Cookie Jar. This group was started by Cynthia from Feeding Big . Each month we are given a theme and we can decide to accept this challenge or not. As I said before this month theme is Thanksgiving. When I think of Thanksgiving I think of turkey, dressing and all the fixing ~ Well I didn't think that would make a great cookie but pumpkin pie is a part of Thanksgiving and you need cranberries when you eat your turkey and that is something that I can work with.
I have always wanted to make biscotti and my BBF Marlene from Nosh My Way made some Cracked Pepper Chocolate Chunk Biscotti for one of the Fill the Cookie Jar months and it just made me want to make them even more. I love biscotti and it is a cookie that is great for dipping either in tea, coffee or hot chocolate. So, I decided this month I was going to make some with Pumpkin, Chai and Dried Cranberries... They turned out wonderful and every day they even taste better as they get crunchier and the flavours mesh together. This recipe was adapted from a basic biscotti recipe that I found on Allrecipes.com.
Pumpkin Chai Biscotti
adapted from Allrecipes.com
Ingredients:
1/4 cup vegetable oil
3 eggs
1 cup sugar ( I use Morena Pure Cane Sugar)
1 cup pumpkin
3 1/4 cups all purpose flour ( I used 1 1/4 cup white whole wheat and 2 cups white flour)
1 tbsp baking powder
1/8 cup spiced chai instant powder ( I used Dove Chocolate Discover Spiced Chai)
3/4 cup dried cranberries
coarse sugar (optional)
Salted Caramel Icing (optional)
2 tbsp butter
3 tbsp milk
1/2 cup brown sugar
1 tsp vanilla
1/2 cup icing sugar
1/2 tsp salt
Directions:
Preheat oven to 375 degrees
In mixing bowl, mix together vegetable oil, eggs and sugar. Add pumpkin and mix well.
In separate bowl mix flour, baking powder and chai powder.
Mix flour mixture into egg mixture until it makes a heavy dough.
Mix in cranberries
Divide dough into two piece and roll out on greased cookie sheet * to the length of the cookie sheet and about 5 inches wide and 1/2 inch thick
Sprinkle with coarse sugar.
Bake at 375 degrees for 25 to 30 minutes until golden brown.
Once baked cool off slightly until you are able to cut. Cut crosswise into 1/2 inch slices. Places slices back on cookie sheet cut side up.
Place bake in oven and bake for another 8 to 10 minutes each side, until lightly toasted.
Once toasted, cool.
While cookies are cooling make Salted Caramel Icing:
In sauce pan melt butter, add milk and brown sugar and bring to boil. Boil for 1 minute. Remove from heat
Add vanilla and icing sugar and mix well.
Drizzle over top of cookies.
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| Enjoy with a cup of Chai Tea |
* I used my baking mats and the cookies stuck slightly to it... I just needed to use a spatula. Next time I will try parchment paper or a greased cookie sheet to see if it makes any difference.
~ my cookies weren't that hard. I am thinking after the initial baking it would be better to lower the temperature and leave them in the oven longer or let them dry slightly in the oven when turned off. Anyone have any suggestions? They still tasted good but weren't as crunchy as the biscotti I have bought. Everyone that tried them at work said they were good.
Last month I Filled the Cookie Jar with Cobweb Cookies (AKA Lace Cookies).
If you would like to join our group, head over to Feeding Big and fill out this form.
