On Sunday weather was marvelous and it permitted us to spend leisurely pastime in the woods. The walk took us almost the whole day but three hours one way really worth the divine view opening from the top of the hill. Riot of color in the meadows, fresh mountain air and autumn wind transform Transkarpathian fall into magnificent season!
There’s the same riot of color at local market where I cannot simply pass by pumpkin. It can always make a simple meal special: pumpkin pie, pumpkin risotto or bread and even biscotti. Classic combination pumpkin — cinnamon — walnut never fails.
Pumpkin Pie Biscotti
- 300 g white flour
- 200 g whole wheat flour
- 30 g butter
- 250 g pumpkin puree
- 3 eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- handful toasted walnuts
- 150 g brown sugar
Preheat oven to 175°C. Line a baking sheet with parchment paper.
Melt butter. In one bowl sift both flours, baking powder, spice.
In another one whisk eggs with sugar, add pumpkin puree, butter and vanilla.
Combine dry ingredients with pumpkin mixture, add chopped walnuts and mix well. Form a log about 4-inch wide and 1-inch high. Bake for 25 minutes.
Let cool. Slice diagonally into 1/2-inch slices. Place them back on a baking sheet and transfer to the oven for 15 minutes more.