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Home > posts > 2018 > 10 > 2018-10-20_Pumpkin_Biscotti.html
Pumpkin Biscotti
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My Dad's biscotti recipe is very flexible but I wasn't sure about adding pumpkin puree and not changing anything (especially the oil/fat content). So I picked ten recipes from Google. Basically, any recipe that was not some special diet (e.g. low carb), and actually had pumpkin. Actually, I pikced roughly the top nine and then found The Kitchn's
!{table.png}(/media/2018/10/table.png)
See the excel sheet for more
A few clear notes:
So, looking at my dad's recipe[@rev], it is already very high fat and low sugar. So, with all of that, I think the conclusion is that looking at other recipes did not help at all! So, I will go with 1/3 cup oil (instead of 1/2, 33% reduction). And I will use 2/3 cup pumpkin.
As for spice levels, I think I will use 2 tsp pumpkin spice. The Kitchn uses 1 tsp cinnomen, 1/2 nutmeg, 1/4 clove and ginger. And King Arthur uses 1-1/4
(Also, the cups to weight conversion is way off from King Authur's. But I care most about grams.)
I followed my plans except maybe a bit heavy on the nuts. I think the end result was tasty but still lacked the pumpkin flavor. I do not think adding more actual pumpkin is the answer but maybe more pumpkin spice. Or more of something to give it that flavor.
I am also not too happy with the big air pockets. My dad thinks it may be from the pumpking changing the texture but I do not know