Pumpkin Spice Biscotti with Chocolate Chips

 

Are you all familiar with Fika, the late morning/mid afternoon coffee break that the Swedes enjoy? I have fully embraced that custom, and I think you should too. While it’s rare that I take a break in the morning, I most definitely do every afternoon; I look forward to it. I hold it hostage until I get my chores done, so that I am able to relax and enjoy it, knowing that I have truly earned it. Instead of a pastry with my coffee, I have a cookie of some sort. This gives me an excuse to make cookies, and that’s always a good thing. This afternoon I was able to have a pumpkin spice chocolate chip biscotti because I had made them this morning specifically with afternoon in mind. They are a wonderful treat this time of year, and biscotti is very easy to make.Pumpkin Spice Biscotti with Chocolate Chips

2 c. flour

1 t. baking powder

½ T. pumpkin pie spice

½ t. kosher salt

1 large egg

¾ c. pumpkin puree

¼ c. packed light brown sugar

¼ c. granulated sugar

¼ c. mini chocolate chips

2 T. granulated sugar

¼ t. cinnamon

 Preheat oven to 350°. Line a large baking sheet with parchment or a Silpat.

In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.

In a large bowl, whisk egg, pumpkin puree, brown sugar, and granulated sugar until smooth. Add dry ingredients and stir with a wooden spoon until combined; stir in mini chips.

Divide dough in half and place them side-by-side on the prepared baking sheet. Slightly wet your hands and pat each half to a rectangle approximately 8” x 2” wide. In a small bowl or ramekin, stir together the 2 T. sugar along with the ¼ t. cinnamon. Sprinkle tops with the cinnamon sugar.

Bake until lightly golden and firm to the touch, 25 to 30 minutes. Let cool about 5 minutes.

Transfer to a cutting board. Using a serrated knife (I used this one, it cut through them like butter.) cut on the diagonal into ¾”-thick slices. Return to baking sheets cut side down.

Bake for 15 more minutes, flip to the other side and bake for 15 more minutes. Let cool completely.

Biscotti lasts a good long time. Store in an airtight container at room temperature.

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