Pumpkin Biscotti with Sourdough Discard
Warm spices and pumpkin flavor make these whole grain durum biscotti a perfect accompaniment to coffee and tea or they can be enjoyed on their own.
- Prep time
- 30 min
- Cook time
- 1 hr 10 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 1+3/4 cup durum whole grain flour (235 grams) *See Notes
- 2/3 cup sugar (145 grams)
- 1+1/2 tsp baking powder (7 grams)
- 2 tsp ground spices (I used 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg) (5 grams)
- 1/2 tsp salt (2.75 grams)
- 1/2 cup sourdough starter, stirred down, ripe or discard, any flour (130 grams) **
- 1/2 cup canned pumpkin puree (113 grams)
- 1/4 cup oil, avocado or light olive (56 grams)
- 1 egg
- 1 tsp vanilla extract
- optional raisins, 50-60 grams for the full batch (I put 30 grams raisins in half the dough)
- optional nuts, 90-180 grams pistachios, almonds or other nuts
- optional melted chocolate to drizzle on the biscotti
Instructions
- 1
Preheat your oven to 350°F and line a baking sheet with parchment paper.
- 2
In small bowl, whisk together the flour, sugar, baking powder, spices, and salt.
- 3
In a larger bowl, mix the sourdough starter, pumpkin puree, egg, oil, and vanilla extract.
- 4
Using a spatula, stir the dry ingredients into the wet until they are completely incorporated. Add the optional raisins and nuts last.
- 5
Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two tubes roughly 2 inches wide and 1 inch tall.
- 6
Place the tray in the oven, immediately lower the temperature to 300°F, and bake for 30 minutes.
- 7
Remove the tray from the oven and gently set the biscotti tubes, still on the parchment, on a cooling rack for 10 minutes. Lower the oven temp to 275°F while the biscotti cool.
- 8
Transfer the tubes to a cutting board. Using a sharp knife, cut 1-inch pieces. I prefer a chef's knife over a serrated knife, unless there are nuts in the biscotti. (Feel free to eat the small rounded edge pieces; your privilege as the baker.)
- 9
Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 20 minutes. Remove the sheet from the oven, flip all the biscotti over to the other cut side and bake another 20 minutes.
- 10
Turn off the oven and prop the door open with a wooden spoon. Let the biscotti cool in the oven to further dry them out.
- 11
Do not store in plastic or they will soften.