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!
- 3 1/2 c. Flour
- 1 1/2 c. Brown Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 tsp. Pumpkin Pie Spice (or an alternative: 1tsp cinnamon, 1/2tsp ginger, 1/4tsp cloves, 1/4tsp nutmeg)
- 1/2 c. Pure Pumpkin
- 2 lg. eggs lightly beaten
- 1 tbsp. Vanilla
- 2 tsp. Butter
- 1 1/4 c. Pecans or walnuts coarsely chopped
- 1/4 c. Melted white chocolate for drizzling or dipping (optional)
- Preheat oven to 350.
- Melt butter in a large skillet over medium heat, add nuts. Stir constantly until nuts are slightly browned. Remove from heat and cool completely.
- 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.
- Slowly add pumpkin mixture to flour mixture, mixing until ingredients are moistened. Mixture will be very crumbly.
- 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.
- 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)
- Reduce oven to 300 then bake slices for 8 minutes.
- Flip all of the pieces over and bake for another 7 minutes.
- 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.
- Optional: When biscotti is completely cooled, melt chocolate chips in microwave at 15 second intervals until melted. Use a spoon to drizzle on top.
- Store in airtight container in the freezer for up to 2 weeks.
Laura & Natasha xo