Description
Very nice biscotti with pumpkin and brown sugar, it is extremely useful and a wonderful treat for those who are on a diet. The sugar will become caramelizing and gives the crackers a crispy texture. And pumpkin is practically a neutral, but gives a pleasant and cheerful color - it is a reminder of the summer sun, or burnt orange the colours of autumn leaves.
Ingredients
-
Pumpkin
300 g
-
Brown sugar
1 cup
-
Flour
3.5 cup
-
Chicken egg
1 piece
-
Leavening agent
1 tsp
-
Ginger
-
Salt
1 pinch
-
Vegetable oil
-
Egg white
2 piece
Cooking
The pumpkin clean and free from seeds.
Pumpkin cut into cubes, spread on a baking sheet, sprinkle with sugar, drizzle with oil and place in oven. Bake at 180'C for half an hour.
When baking, focus on your oven, time may need more or less.
Baked pumpkin to cool and make puree (in a blender or RUB through a sieve).
In a bowl, whisk one egg and the whites of two eggs, add salt and sugar.
Add the pumpkin, ginger and baking powder, stir
Gradually pouring flour, knead very soft dough.
Our dough.
Baking dish and lubricate your hands with oil. Divide the dough into 2 parts; shape 2 loaves, lay them on a baking sheet. Bake the loaves at 200'C for 20 minutes.
Then take it out, slice the hot loaves into slices, and again pour into pan, bake at the same temperature for 10 minutes, flip to other side, bake another 10 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.