Monday, October 17, 2011

B is for Biscotti That's Good Enough for Me

The ONLY time I am going to say that hard cookies are ok is when eating biscotti.
Move over soft and chewy, the twice baked treat is ready for dunkin!
Now that I think about it, next time my cookie batter doesn't result in "soft and chewy" I am just going to try the double bake. I should look into ingredient ratio comparisons - wonder if I could pass problematic cookies as biscotti??

So why this Italian confection?
Because Mr. BM loves them.  (what better reason?)
He also loves his morning tea (which is actually after noon as he is on nights).
I think he could enjoy his hectic nights slightly more if he had a little sumthin to dip into his tea, don't you?

I'm a good fiance.

Little Ugh enjoys them as well.
I'm a good mommy too.
But before you think I am simply the best I have to divulge that the flavor combo was more selfish on my part.  I mean I'm already making both boys a treat just for them, something has to be about me in all of this doesn't it?

Since the pumpkin season is upon us I figured its a good idea, I mean, why not right?
And since we were talking about dipping into tea I thought, why not add a little tea flavor into them; by way of chai

This was my first time creating biscotti. 
It will not be my last!


I'm Listening To: 

Chai Spiced Pumpkin Biscotti
makes about 16 or so
2 1/2 c. flour
1 c. sugar
2 1/2 tbsp. powdered chai tea blend
1 1/2 tsp. baking powder
1/8 tsp. salt
2 eggs
1/2 c.   pumpkin purée
1/2 c.  unsalted butter, melted
1 tsp. vanilla extract

Preheat oven to 325F.
Line your baking sheet with parchment paper.
In a large bowl, stir flour with sugar, tea blend, baking powder and salt.

In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour wet ingredients into the dry and stir to combine.

Transfer dough to a lightly floured surface. Shape into 2 long strips, about 3 in. wide and 1/2 in. thick and about as long as your elbow to your wrist. (the dough will slightly rise as it bakes.)
Bake for 30 min, until centres are firm to the touch.
Remove from oven and let cool 5 min.
Reduce oven temperature to 250F. Cut into 1/2-in. pieces and place them on their sides on the baking sheet.  Bake an additional 35 - 40 min. Cool completely on a rack.
Drizzle or dip into melted white chocolate for a little perkiness to them!

Recipe adapted from Chatelaine
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  1. Oooh, this ooks really tasty! Love the spice mix and the inclusion of pumpkin in one of my favorite treats with coffee!

  2. Dunking is a must w/ biscotti! I have something special for you:

  3. Delicious! Those biscotti and a cup of coffee would absolutely complete my morning!

  4. I love biscotti and chai flavor sounds perfect.... I have never made my own but I want to now. :)

  5. B for Biscotti is good enough for me too! Especially if you're sending some of these delish chai spiced ones my way! :)

  6. What a wonderful fall treat! Sounds perfect dipped in pumpkin coffee :)

  7. These sound divine! I have some pumpkin coffee that is just begging for some delicious biscotti like these!

  8. Making these for the second time. Very good!