Rustic Pumpkin Biscotti


I have never made biscotti before and I really wanted to give it a go.
I have heard from numerous people that it is ‘difficult‘ to make. I don’t think it’s actually difficult to make, more time consuming I’d say. I went through various recipes and came up with a version that I decided to try.
The biscotti was a huge success & turned out delicious! These pumpkin biscotti are nice and crunchy on the outside and are a tad softer and crumbier on the inside. Traditional biscotti is hard throughout but because I wanted them a bit softer I cut them into thicker slices. The combination of spices + pumpkin + drizzled white chocolate makes for a perfect Fall/Winter treat.
I will now add biscotti to our regular baking list. I’m excited to try a whole bunch of different versions!



Rustic Pumpkin Biscotti
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  1. 3 1/2 c. Flour
  2. 1 1/2 c. Brown Sugar
  3. 2 tsp. Baking Powder
  4. 1/2 tsp. Salt
  5. 2 tsp. Pumpkin Pie Spice (or an alternative: 1tsp cinnamon, 1/2tsp ginger, 1/4tsp cloves, 1/4tsp nutmeg)
  6. 1/2 c. Pure Pumpkin
  7. 2 lg. eggs lightly beaten
  8. 1 tbsp. Vanilla
  9. 2 tsp. Butter
  10. 1 1/4 c. Pecans or walnuts coarsely chopped
  11. 1/4 c. Melted white chocolate for drizzling or dipping (optional)
  1. Preheat oven to 350.
  2. Melt butter in a large skillet over medium heat, add nuts. Stir constantly until nuts are slightly browned. Remove from heat and cool completely.
  3. Combine flour, brown sugar, baking powder, salt and pumpkin pie spice in a large bowl, stir well. In another bowl combine pumpkin puree, eggs and vanilla mixing well.
  4. Slowly add pumpkin mixture to flour mixture, mixing until ingredients are moistened. Mixture will be very crumbly.
  5. Knead or gently roll nuts into the dough mixture on a lightly floured surface. Divide into 2 portions. Roll portions into 2 2×10″ portions then place onto a slightly greased pan.
  6. Bake logs whole for 24 minutes. Cool for 15 minutes then cut with a serrated knife diagonally into 1/2″ slices. (I made mine a little thicker)
  7. Reduce oven to 300 then bake slices for 8 minutes.
  8. Flip all of the pieces over and bake for another 7 minutes.
  9. Remove from pan and place cookies onto a wire rack to cool. Tip - be sure to have some space between the cookies as they can become soggy if touching.
  10. Optional: When biscotti is completely cooled, melt chocolate chips in microwave at 15 second intervals until melted. Use a spoon to drizzle on top.
  1. Store in airtight container in the freezer for up to 2 weeks.
Rose & Lea

Enjoy with a cup of hot coffee or tea. Oh my, they are so delicious!


Happy Holidays!
Laura & Natasha xo

Orange Chocolate Pecan Biscotti

IMG_5664tg223Is there anything better than biscotti paired with a nice hot cup of tea? I think not. 😉

I’ve been on a bit of a biscotti kick lately and have been trying out different recipes. This Orange Chocolate Pecan Biscotti recipe is my current favourite. Although I’m usually not a fan of orange paired with chocolate, since the orange flavour is very faint in this recipe, it works perfectly. Biscotti are also a favourite of ours due to the fact that they stay fresh longer than most other baked goods. Making it the perfect treat to have on hand when guests stop by.


Orange Chocolate Pecan Biscotti
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  1. 2 cups all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 3/4 cup pecans
  5. 1/2 unsalted butter, at room temperature
  6. 2 large eggs
  7. zest of 1 orange
  8. 2 tablespoons freshly squeezed orange juice
  9. 3/4 cup mini dark chocolate chips
Egg Wash
  1. 1 large egg
  2. 2 tablespoons cold water
  1. Preheat oven to 350 degrees F.
  2. Sift together the flour, baking powder and salt onto a large piece of parchment paper; set aside.
  3. Place pecans on a cookie sheet and bake in the preheated oven for 10 minutes (or until lightly toasted), making sure to flip the nuts at the halfway point to ensure even toasting/prevent burning. Remove from the oven and allow to cool. Roughly chop the pecans than set aside.
  4. In your stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy. Add in the eggs one at a time, beat briefly after each addition. Scrape down the sides of the bowl as needed. Next, add the orange zest and juice and mix until combined.
  5. Turn the mixer on low speed, and slowly add the dry ingredients; mix until combined. Add in the chocolate chips and chopped pecans and mix until they are distributed evenly.
  6. Place the dough on your prepared cookie sheet and shape into a log approx. 18 inches long x 3 inches wide.
  7. In a small bowl, whisk together the egg and water to make an egg wash. Using a pastry brush, gently coat the top and sides of the dough with the wash.
  8. Bake for 26-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Remove from the oven and allow to cool on the cookie sheet. (approx. 20 minutes)
  10. Keep the log on the parchment paper and carefully transfer it to a cutting board. Use a serrated knife to cut the log on the diagonal into 18 even slices. Transfer back to the cookie sheet - seperate the biscotti slices and place them in two rows on cookie sheet. Bake in the oven for 7 minutes. Flip biscotti's over and bake for an additional 6 minutes.
  11. Remove from the oven again and allow the biscotti to cool on the cookie sheet.
  1. Biscotti can be kept in an airtight container for at least 1 week.
Adapted from Butter Baked Goods
Adapted from Butter Baked Goods
Rose & Lea
Happy Baking!
Natasha & Laura xo