Pumpkin Pie Biscotti
So I admit that I am obsessed with all things pumpkin right now. The obsession starts as soon as the weather begins to cool and lasts right up until Christmas. I bookmarked this recipe for Pumpkin Biscotti about three months ago in preparation for my pumpkin obsession. They’re crisp, crunchy and packed with that irresistible pumpkin pie flavor.
This crunchy Pumpkin Biscotti is chock-full of toasted pecans and just waiting to be dunked in your morning coffee, tea, or hot chocolate. The addition of pumpkin makes them a bit more tender than many other biscotti recipes. In order to make sure that the biscotti had that signature crunch, I baked them a bit longer than the original recipe suggested. The result was nothing short of delicious! The next time you are looking for that perfect crunchy companion to your morning cup of coffee, these twice baked cookies can’t be beat!
Pumpkin Pie Biscotti
Crunchy Pumpkin Biscotti chock-full of toasted pecans and just waiting to be dunked in your morning coffee.
Yield: about 3 dozen
2 tablespoons unsalted butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
2 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup pumpkin puree
1 tablespoon vanilla extract
1/4 cup melted white chocolate, for drizzling or dipping
Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, brown sugar, pumpkin and vanilla on medium speed until the mixture thickens, about 2 to 3 minutes.
Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the pecans (mixture will be crumbly).
On a lightly floured work surface, divide the dough in half. Shape each half into a 3x10 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
Dampen your hands and smooth the surface of the logs. Bake until the logs are slightly firm to the touch, about 25-30 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 15 minutes.
Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely.
Once the biscotti is completely cool, dip or drizzle with white chocolate.
Recipe Note: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.
One Year Ago: Peanut Butter Granola Bars
Two Years Ago: Pumpkin Pancakes