Pumpkin Biscotti with Candied Pineapple

INGREDIENTS:

3 eggs

1 c. sugar

1 tsp. fresh grated ginger or dried

1 c. pumpkin puree (canned or fresh)

3 ½ c. flour

1 ½ tsp. baking powder

2 tsp. cinnamon

½ tsp. nutmeg

½ tsp. turmeric

½ tsp. salt

1 ½ tsp. Vanilla extract

1 c. white chocolate

INSTRUCTIONS:

Preheat oven to 350° F.

In a mixing bowl, beat the eggs, sugar, vanilla for 3 minutes. Add the pumpkin puree and ginger, beat another 3 minutes or till the mixture is creamy.

In a separate bowl measure out the flour, baking powder, salt, cinnamon, turmeric, nutmeg and candied pineapple. Stir the ingredients till well mixed.

Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky. (sticky to the touch).

Form three logs of equal proportions, (app. 14 x 2-3 x 1 inch high) and place on a baking sheet covered with parchment paper.  Bake in a 350 ° oven for 25 minutes. Tip: Wetting your hands will help forming your logs.

Remove from oven and let them rest 10 minutes before slicing them in app. 1/2-inch-wide pieces, you can also cut them diagonally for a different look.

Lower the oven to 325°.

Place each piece on their sides back on the baking sheet and bake 10 minutes, after 10 minutes, flip them to the other side and cook them for another 10 minutes. Let cool.

Dip your biscotti halfway into the chocolate or drizzle on top. (look at image)

Savor the flavors, share and enjoy!

Tip: Use a serrated knife if possible to cut the biscotti.

White chocolate Glaze:

1 c. white chocolate chip

½ c. 35% heavy cream

½ c. powdered sugar

In micro-wave safe bowl, combine white chocolate chips and heavy cream. Microwave at 10 second intervals, stirring every 10 seconds until chocolate is melted and heavy cream and chocolate are combined. Stir in powdered sugar and stir gently till sugar is dissolved. Drizzle over your favorite food!