Search recipe:
- Medjool Date & Pumpkin Biscotti
-
- 3 cups Flour
- ¾ cup Brown Sugar
- ½ cup Sugar
- 2 teaspoons Baking Soda
- 2 ½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- 3 Eggs, extra large, beaten
- ½ cup Pumpkin, canned
- 2 teaspoon Vanilla
- 1 cup Medjool Dates, pitted & chopped
- ¾ cup Almonds, toasted & chopped
- 12 oz. Chocolate, chopped.
- Directions
- Preheat oven to 350 degrees. In large mixing bowl, mix flour, sugar, soda, spices and salt together well. Add the beaten eggs, pumpkin and vanilla to blend well. Stir in the dates and almonds. Turn dough out onto a lined baking sheet. Pressing with your hands form the dough onto a rectangle, about 2 inches thick. Bake for 20-25 minutes. Let cool 10-15 minutes. Transfer rectangle to a cutting board and slice vertically into 1 inch wide slices. Return slices to sheet pan. Bake again to toast for 12-15 minutes to crisp. Melt chocolate in a medium bowl in double boiler or microwave. With a fork drizzle chocolate back and forth over biscotti. Let set before storing in an airtight container.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Penne with Swiss Chard & Leeks in Cream Sauce
In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated parmesan cheese.
