During this time of year I am always looking for a new ways to use pumpkin because I usually have some left over from seasonal holiday baking. So I figured if I can put pumpkin into items like bread, rolls and pie why not put it into a pumpkin biscotti. After a few attempts at the breakdown of a recipe I came up with this tasty version of pumpkin biscotti. It makes a great addition to your holiday table and if you have coffee drinkers in the family this is a yummy way to start off your morning cup of coffee. This recipe makes about 48 pieces and can be stored in the freezer if wrapped in foil and place into a freezer bag.
Pumpkin Biscotti Ingredients
2 1/4 cups of unbleached flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 tablespoon of Pumpkin Pie Spice Mix
1/2 cup of sugar
1/4 cup of packed brown sugar
1 stick of unsalted butter, softened
1 teaspoon of vanilla
2 large eggs
1 1/4 cup of can pumpkin
Pumpkin Biscotti Directions
In a medium bowl mix together dry ingredients (flour, baking powder, salt and pumpkin pie spice). In mixer add butter, sugar, and brown sugar and cream together until smooth.
Add vanilla to the butter mixture before adding each egg one at a time. Once eggs are completely mixed into the butter mixture add the pumpkin to the mixture. Then slowly add 1/2 of the flour mixture to bowl and once it is completely mixed remove from mixer stand and fold in the rest of the flour.
Be careful to not over mix the batter as the biscotti will be dry and tough. After the flour is mixed in divide batter in half and place onto 2 greased or sprayed cookies sheets.
Then form each half of the batter into 2 12inch by 3 inch by 1 1/4 inch logs and bake for approximately 30-40 minutes or until lightly golden brown and a knife stuck into the center of the log comes our clean.
Be sure not to over bake as you will cut and bake them again. Allow the biscotti to cool for 30 minutes and then move to a wooden cutting board that is larger than your biscotti log. Once log has been transferred to cutting board use a serrated knife to cut log into 1/2 slices. After sliced you should have approximately 24 pieces of biscotti.
Take each of the pieces and arrange them cut side down on a baking sheet and return to over for another 15minutes or until biscotti is a golden brown. Remove from over and transfer to a cooling rack to cool and harden. Very important wait until biscotti has cooled completely before storing in an airtight container as biscotti will soften.
Hint: If you’re looking to save a little bit of time and money you can easily make your own pumpkin spice at home with your some simple spices in your cabinet.
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