Here in Austin, we suffered an extremely hot summer, so I’m singing “Hallelujah!” for the wintry-like temperatures the city has been seeing lately. All I need to truly feel the winter spirit is a string of cold days, a toasty warm house and a pile of these delicious biscotti with a nice cup of chai tea. Oh! And my Snuggie, of course. A cold day simply isn’t complete without it.
Pumpkin season may be over to some, but I’m still taking full advantage of the warm, spicy flavor and endless flavor combinations that can be created with my leftover silky, smooth pumpkin puree. Biscotti has been a longtime favorite in my family, and as soon as I saw this delectable recipe from Dessert for Two, I knew I had to try it for myself.
The flavor was rich and robust, and every bit as lovely as I imagined. Dipped into white chocolate and coated with walnuts, this slender Italian cookie was il cielo sulla terra (heaven on earth)! Perfect for a cold day cozied up under a warm blanket.
If you think it would be nice to try these for yourself, think of nice they would be to give as a gift with a box of tea, too! It’s the season of giving after all, and once my mother and stepfather received a box of these, they gave them their own stamp of approval. I know you will, too, once you see how simple and simply delicious these biscotti are!
Pumpkin Gingerbread Biscotti
Yield: Makes 10-12 cookies
Adapted from Dessert for Two