Katie Marggraf: Hi! I am Katie Marggraf from Sweetpea Baking Company in Portland Oregon. And you are watching everyday dish. Today we’re going to make Pumpkin Biscotti, which is something that we make regularly in the bakery and it is very popular. And it is pretty simple. And we’re going to use white chocolate chips in this. You can get Vegan white chocolate chips online, specifically at the foodfightgrocery website. But if you cant find them or don’t want to buy them, you can also use regular semisweet chocolate chips.
So the first thing we’re going to do is just add balance margarine to a mixer and sugar. And blend that on medium to high speed for a few minutes until it becomes lighter and fluffy. So we’re going to make cherry, we scrape down the sides to get all this stuff off so it mixes evenly. Then just turn it back on. So after you’ve scrape the down the sides and let it mix a little bit longer, the sugar should be well blended with the margarine. And then you’ll put the pumpkin in. Just mix that again, cream it on medium speed for few more minutes until it gets fluffy. So we’ll make sure we scrape down the sides a couple of more times when you are -- after you mixing the pumpkin and we’re ready for the next step, which is to put the liquid ingredients in.
So we’re going to add water and egg replacer, which doesn’t need to be mixed beforehand, just add it in there, and vanilla. Mix again for just for a period of time on medium speed. After that is well incorporated, scrape it down. And now we’re going to add the dry ingredients, so baking powder, pumpkin pie spice, salt. Just give that a really quick mix. And then the flour. When you mix the flour, make sure not to overmix it. We’re going to do just until it’s combined because we’re going to add corns and chocolate chips to it afterwards and we don’t want to overmix that part. Now add in the corns and the white chocolate chips or regular semisweet chocolate chips if you want. Mix it just until it’s combined. And if you want to be a bit more comfortable, you can just mix it as well.
So after you have all mixed up, we’re going to divide the dough roughly in half. It doesn’t have to be perfect. And shape it into two logs on baking sheet, lined with parchment paper. Try to get all the good stuff out of the bottom. This is messy but you’ll get over it. So you want it to just to roughly this size and it’s going to be about half inch to three-quarters of an inch tall. It’ll puff up when it goes inside the oven. And if you don’t want to get so messy, you can put some flour on your hands to avoid that. And again don’t worry about making it perfect. Just try to make it uniform and height so it bakes evenly. After you have them two logs, put them in the oven to bake. After the biscotti has been in oven for about 20 minutes, we’ll just take it out and let it set and cool and until you can handle it and cut it.
So after you let the biscotti set until it’s cool enough to handle, we’re going to make the cuts. Just place it on a cutting board, use a non-serrated knife for this. And you want to just go right down, don’t side. You can make these thinner or thicker, kind of whatever you want. And we’re going to put them back on out baking sheet. And when you put them back onto the baking sheet, you want to spread them out a little bit because the point is to dry out the middle of biscotti to get it really crunchy. Now back into the oven.
So after the biscotti has been in the oven for about ten more minutes, we just going to take them out and set them aside to cool before you eat. And your end result will look like this using either a semisweet chocolate chips or the white chocolate chips. And if you want this recipe, you can go to everydaydish.tv or if you just want the finished product you can always come into Sweetpea bakery in Portland Oregon. I am Katie Marggraf and this is it.
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