A few weeks ago SheSpeaks and Torani Syrup offered me the opportunity to try out a couple of syrups in my holiday baking and brewing. I have used the syrups in the past – we love Italian sodas around here – so I was happy to accept.
Torani has been around since the 1920s, helping baristas and everyone else create flavored coffees and other beverages. You don’t see a lot of people using the syrups in baking recipes though, and there is where you miss out. Instead of just adding vanilla or almond to baked goods you have an entire array of over 100 flavors – and, unless they are sugar free, they are made with pure cane sugar.
This week, as you may have seen on the Restless Chipotle Facebook page, I made cookies to send to my sons that are in the Air Force, one in Japan and one in Korea. Biscotti was on the list. I decided to take my pumpkin pie biscotti and upgrade the flavor profile with the Torani Pumpkin Pie Syrup and a little drop of bourbon…
You know – just to get that holiday spirit rolling.
Dang. These are awesome. They are easy to make, the house smells amazing, and they travel well for shipping. I love to sit down in the afternoon and take a break with a cup of coffee or tea and a biscotti to dunk in it.
You can see the full line of syrups on the Torani website – and they are available in many of your local stores. Now, about those biscotti…
Shape the dough into flattened rectangles about two inches wide and ten inches long before baking. You are going to bake them in this shape first. After 20 minutes or so you will take them out of the oven and let them rest for 15 minutes.
Once they have cooled for the 15 minutes you will slice them on an angle using a sharp knife. Arrange them back on the cookie sheet and bake them again.
Not even your favorite coffee shop can beat that! Yummmm….
- 3½ cups all-purpose flour
- 1½ cups brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup pumpkin puree
- 1 tablespoon Torani Pumpkin Pie Syrup
- 1 tablespoon bourbon
- 2 eggs
- 1 cup chopped, toasted pecans
- 2 cups white chocolate chips, melted
- Preheat oven to 350°F.
- Line a baking sheet with parchment.
- Combine the dry ingredients; whisk until blended.
- In another bowl, combine the pumpkin, eggs, Torani, and bourbon; blend well.
- Stir dry ingredients into pumpkin mixture.
- Add pecans.
- Knead dough until it holds together. Divide into 4 portions; shape each into a rectangle about 10" long and 2" wide.
- Bake 25–30 minutes.
- Cool 15 minutes; cut the rectangles horizontally about ½ inch thick, on a slight angle to form biscotti.
- Reduce the oven temperature to 300°F.
- Return the biscotti to oven and bake 15 minutes.
- Cool completely; drizzle with (or dip in) the melted white chocolate.
- Store in an airtight container, with waxed paper between the layers.
Disclaimer: Two Torani syrups were provided to me at no cost by SheSpeaks and Torani. My opinions of the product are unbiased and my own.