Easy Pumpkin Spice Biscotti Recipe
Ready to take your pumpkin recipes to the next level? This easy pumpkin spice biscotti recipe is filled with cozy autumn spices and will make your taste buds happy! When autumn rolls around, the season is all about spices and all things pumpkin! If you’re like me, pumpkin pie spice is a must-have this time of year. This is the perfect treat to enjoy with a hot cup of coffee, hot chocolate, or pumpkin spice latte. This homemade biscotti is filled with cinnamon, brown sugar, and pumpkin flavor. The result is a crunchy biscotti with all the cozy flavors of fall.
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Jump to RecipeEasy Pumpkin Spice Biscotti Recipe
If it’s your first time making homemade biscotti, don’t worry! At the bottom of the page, you’ll find a printable recipe card to help make this pumpkin spice biscotti recipe. This is slightly crunchy biscotti with a cozy blend of fall spice in every bite.
Equipment:
- Large mixing bowl or large bowl
- Medium bowl
- Hand mixer or stand mixer – my favorite mixer
- Parchment Paper
- Serrated Knife
- Wire rack
- Cutting board
- Rubber Spatula – I love these
- Whisk
- Double boiler (optional) –
- Cookie Sheet or baking sheet
- Airtight container
Ingredients: Pumpkin Biscotti Recipe
- 1 room temperature large egg
- 4 tbsp. room temperature unsalted butter
- 1 1/4 tsp. Pumpkin pie spice
- 2/3 cup white sugar
- 1/4 cup packed dark brown sugar
- 2 cups all-purpose flour or measure-to-measure gluten-free flour
- ½ tsp. white sugar and ½ tsp. ground cinnamon or coarse sparkling sugar (set to the side)
- 1/2 cup pure pumpkin puree (not Pumpkin Pie Filling)
- 1 1/2 tsp. baking powder
- 1 tsp. pure vanilla extract
- 1 tsp. salt
Cindy’s Tip: Note: If you don’t have pumpkin pie spice. To make your pumpkin spice mix add ¾ tsp. Combine cinnamon, ¼ tsp. of nutmeg, and ginger in a medium bowl.
Step 1: Combining Dry Ingredients and Setting the Oven Temperature
First, set the oven temperature to 350 F and line a cookie sheet or baking tray with parchment paper. In a large bowl, combine the dry ingredients. Add the 2 cups of all-purpose flour, 1 1/2 tsp. baking powder, 1 1/4 tp. pumpkin pie spice, and 1 tsp. salt in a large mixing bowl. Whisk the dry ingredients together.
Cindy’s Tip: I have been baking for 30 years, and trust me, I always whisk the flour mixture. Whisking the flour mixture in a large mixing bowl helps distribute the baking powder, salt, and spices evenly throughout. It also breaks up clumps and helps create a consistent texture, especially for homemade biscotti. The flour mixture will blend more easily with the wet ingredients, creating a smooth biscotti dough.
Step 2: Combining the White and Brown Sugar with Unsalted Butter
Next, use a hand mixer and a large bowl, or the bowl of a stand mixer, to combine the unsalted butter, white sugar, and brown sugar until well combined.
Cindy’s Tip: Using pure pumpkin puree instead of pumpkin pie filling is important for this homemade pumpkin biscotti. Pumpkin pie filling is specifically made for pumpkin pie and contains added spices, sugar, and thickeners. Canned pumpkin labeled “100% pure pumpkin” contains only pumpkin. Making it the right choice for a pumpkin biscotti recipe.
Step 3: Combining the Flour Mixture with the Wet Ingredients
When you combine the flour with the wet ingredients, set the mixer on low speed. This helps prevent flour from flying out of the mixing bowl. Gradually combine the dry ingredients with the pumpkin mixture, mixing just until the flour is incorporated. Do not over-mix the dough; this can lead to tough, dense homemade pumpkin spice biscotti. The dough will be sticky, and that’s normal.
Cindy’s Tip: You may notice a little flour that isn’t completely mixed into the biscotti dough. If you’re concerned, finish stirring the flour by hand with a rubber spatula or wooden spoon.
Step 4: Divide Dough and Form Biscotti Logs
Scoop the biscotti dough onto a prepared baking sheet using a rubber spatula or wooden spoon. Divide the dough in half and shape each portion into a long log, approximately 10″ x 2 1/2 “. Use wet fingertips to shape and smooth the tops and sides of the biscotti logs.
Cindy’s Tip: I recommend wetting your fingertips because the dough is sticky. Don’t worry; this is normal for biscotti cookie recipes. If you struggle with getting the exact dimensions, don’t overthink the dough. Overworking the dough will make the biscotti tough.
Step 5: Sprinkling with Cinnamon Sugar Before Baking
Next, sprinkle the smooth biscotti logs with the cinnamon sugar mixture or coarse sparkling sugar. Gently press the cinnamon sugar mixture into the homemade pumpkin spice biscotti. This adds an extra layer of spice and sweetness to the biscotti.
Step 6: Baking Time: Crunchy Biscotti Cookies the First Bake
Add the pumpkin biscotti cookies to the oven for the first time and bake for 20-25 minutes. During the first bake, you will enjoy the scent of spices as the pumpkin flavor begins to come through. When the baking time is complete, remove the cookie sheet from the oven and reduce the oven temperature to 325 F. Let the biscotti cool for 5 minutes.
Transfer the biscotti logs to a cutting board. Using a serrated knife, cut the logs on a diagonal into equal-size pieces.
Cindy’s Tip: When slicing your biscotti on the cutting board with a serrated knife, cut straight up and down. Try to cut the pumpkin biscotti cookies into equal pieces. If the slices are uneven, they may topple over when baking the second time.
Step 7: Second Bake: Crunchy Pumpkin Spice Biscotti
Set the biscotti on their cut edges on the prepared baking sheet and return them to the oven for the second time. Bake for 35-40 minutes, until golden brown around the edges. Remove the homemade pumpkin biscotti from the oven and place them on a wire rack to cool completely.
Cindy’s Tip: Every oven temperature is different, so you may need to adjust the baking time during the second bake. Keep an eye on the biscotti as they bake, so they don’t become too dark.
Step 8: White Chocolate for White Chocolate Drizzle
This step is optional, but wow, the white chocolate drizzle adds a little extra sweetness and makes these the perfect treat! When melting white chocolate chips, I recommend using a double boiler or a Wilton candy melt. If you love the combination of chocolate and pumpkin, feel free to melt mini chocolate chips and drizzle them over the biscotti. Pumpkin and chocolate are a great combination, but we especially enjoy white chocolate with our pumpkin spice biscotti. It adds a creamy texture.
Place the twice-baked cookies on a wire rack over a lined baking sheet. This makes cleanup easy. Once the chocolate is melted, dip a fork into the chocolate and use a back-and-forth motion to drizzle it over the pumpkin biscotti cookies. Let the chocolate set before serving.
Cindy’s Chocolate Melting Tip: I don’t recommend using the microwave for white chocolate chips because white chocolate can seize easily. Here’s my tip for melting chocolate without seizing, whether you’re using a microwave or double boiler. Use low heat and add 1 tsp of coconut or vegetable oil. When using a double boiler, stir constantly until the chocolate is melted. In a microwave, add the oil to the white chocolate chips and melt in a microwave-safe bowl in 15-second intervals. Stir after each interval until smooth. Be sure not to get any moisture into the chocolate, or it will clump and seize. Trust me, I learned this the first time I melted chocolate over 30 years ago! You can use melting wafers and melt them in the microwave. However, for cookie recipes, I like using chocolate chips for their flavor and creamy texture.
Questions About This Pumpkin Spice Biscotti Recipe
What is biscotti?
Traditional biscotti are twice-baked cookies with a dry, crunchy texture. For the first bake, the dough is divided into long logs. After the first bake, the logs are sliced with a serrated knife into 2-inch slices and returned to the oven for the second bake. Biscotti are perfect for dipping into a hot cup of coffee or a cup of tea.
How do I get biscotti crunchy without being too hard?
Biscotti’s texture is all about balance. The first bake firms the dough, while the second time helps dry the biscotti and gives them their signature crunchy texture.
Do I have to bake biscotti twice?
Yes. Baking biscotti the second time is what makes them ‘crunchy biscotti” and sets them apart from other cookie recipes. Skipping the second bake will result in a softer, more cookie-like texture rather than traditional biscotti.
Can I add nuts, chocolate to the biscotti?
Absolutely! Almonds, pecans, walnuts, pistachios, pumpkin seeds, white chocolate chips, and mini chocolate chips can add flavor and texture. Fold nuts and chocolate into the biscotti dough before shaping into long logs.
Once the chocolate is melted, drizzle or dip the biscotti and sprinkle with chopped nuts, dried cranberries, or pumpkin seeds. Set the chocolate set on a wire rack.
Can I Make This Pumpkin Biscotti Recipe Vegan or Gluten-Free?
Yes, you can make substitutions to create vegan or gluten-free biscotti. For the gluten-free version, I use King Arthur Measure-to-Measure Gluten-Free Flour, and there’s no need to adjust the baking time.
- Coconut oil: Coconut oil can be used as a vegan alternative to unsalted butter in biscotti recipes. It provides moisture and texture to the dough. Use a 1:1 ratio when substituting coconut oil for butter. Unrefined coconut oil has a distinct flavor that may slightly change the flavor of your biscotti. For a more neutral flavor, use refined coconut oil.
- Wheat Flour: When it comes to wheat flour, you can use it instead of regular flour, but it may result in a denser texture and a different flavor. Consider using a blend of regular flour and whole wheat to maintain the best texture.
How should I store biscotti?
Homemade biscotti lasts longer than many other cookie recipes. Store completely cooled biscotti in an airtight container atm room temperature for 1-2 weeks. When the biscotti are dipped or drizzled with chocolate. I use small pieces of wax or parchment paper between each cookie. I’ve stored biscotti this way many times, and it works every time.
Can biscotti be frozen?
Yes, you can freeze biscotti! Let the biscotti cool completely, then place them in an airtight container or freezer bag for up to 3 months. I add a small piece of wax or parchment paper between the biscotti, especially if they are dipped or drizzled in chocolate. Then add a layer of “sticky” plastic wrap before the lid. When you’re ready to enjoy them, let them thaw at room temperature.
Pumpkin Spice Biscotti: A Perfect Treat
And there you have it! This easy pumpkin biscotti recipe is ready to become a favorite! With every crunch, spiced bite, you’ll enjoy the taste of autumn spices and a mug of hot coffee, hot chocolate, or pumpkin spice latte. This time of year calls for the perfect treat, and making these is easier than you think. The holiday season is around the corner, and these may disappear so fast that you’ll have to whip up a second batch.
Other Pumpkin Recipes
Oatmeal Pumpkin Spice – No Mixer Needed
Pumpkin Snickerdoodle – No Mixer Needed
SOME OF MY BAKING FAVORITES! CLICK THE LINK AND SHOP!
Easy Pumpkin Spice Biscotti Recipe!
Equipment
- 1 Large mixing bowl or large bowl
- 1 medium bowl
- 1 Hand Mixer or Stand mixer
- 1 serrated knife
- parchment paper
- 1 Wire Rack
- 1 cutting board
- 1 rubber spatula
- 1 whisk
- 1 Double boiler optional
- 1 Cookie sheet or baking sheet
- 1 airtight container
Ingredients
- 1 room temperature large egg
- 4 tbsp. room temperature unsalted butter
- 1 1/4 tsps. pumpkin pie spice Note: If you don’t have pumpkin pie spice. To make your pumpkin spice mix add ¾ tsp. Combine cinnamon, ¼ tsp. of nutmeg, and ginger in a medium bowl.
- 2/3 cup white sugar
- 1/4 cup packed brown sugar
- 2 cups All-purpose flour 2 cups measure-to-measure gluten-free flour
- 1/2 tsp. ground cinnamon and white sugar add this to a medium bowl and set aside for later in the recipe
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 tsp. pure vanilla extract
- 1 tsp. salt
Instructions
Step 1: Combining Dry Ingredients and Setting the Oven Temperature
First, set the oven temperature to 350 F and line a cookie sheet or baking tray with parchment paper. In a large bowl, combine the dry ingredients. Add the 2 cups of all-purpose flour, 1 1/2 tsp. baking powder, 1 1/4 tp. pumpkin pie spice, and 1 tsp. salt in a large mixing bowl. Whisk the dry ingredients together.Cindy's Tip: I have been baking for 30 years, and trust me, I always whisk the flour mixture. Whisking the flour mixture in a large mixing bowl helps distribute the baking powder, salt, and spices evenly throughout. It also breaks up clumps and helps create a consistent texture, especially for homemade biscotti. The flour mixture will blend more easily with the wet ingredients, creating a smooth biscotti dough.Step 2: Combining the White and Brown Sugar with Unsalted Butter
Next, use a hand mixer and a large bowl, or the bowl of a stand mixer, to combine the unsalted butter, white sugar, and brown sugar until well combined. Cindy's Tip: Using pure pumpkin puree instead of pumpkin pie filling is important for this homemade pumpkin biscotti. Pumpkin pie filling is specifically made for pumpkin pie and contains added spices, sugar, and thickeners. Canned pumpkin labeled "100% pure pumpkin" contains only pumpkin. Making it the right choice for a pumpkin biscotti recipe.Step 3: Combining the Flour Mixture with the Wet Ingredients
When you combine the flour with the wet ingredients, set the mixer on low speed. This helps prevent flour from flying out of the mixing bowl. Gradually combine the dry ingredients with the pumpkin mixture, mixing just until the flour is incorporated. Do not over-mix the dough; this can lead to tough, dense homemade pumpkin spice biscotti. The dough will be sticky, and that's normal.Cindy's Tip: You may notice a little flour that isn't completely mixed into the biscotti dough. If you're concerned, finish stirring the flour by hand with a rubber spatula or wooden spoon.Step 4: Divide Dough and Form Biscotti Logs
Scoop the biscotti dough onto a prepared baking sheet using a rubber spatula or wooden spoon. Divide the dough in half and shape each portion into a long log, approximately 10" x 2 1/2 ". Use wet fingertips to shape and smooth the tops and sides of the biscotti logs.Cindy's Tip: I recommend wetting your fingertips because the dough is sticky. Don't worry; this is normal for biscotti cookie recipes. If you struggle with getting the exact dimensions, don't overthink the dough. Overworking the dough will make the biscotti tough.Step 5: Sprinkling with Cinnamon Sugar Before Baking
Next, sprinkle the smooth biscotti logs with the cinnamon sugar mixture or coarse sparkling sugar. Gently press the cinnamon sugar mixture into the homemade pumpkin spice biscotti. This adds an extra layer of spice and sweetness to the biscotti.Step 6: Baking Time: Crunchy Biscotti Cookies
Add the pumpkin biscotti cookies to the oven for the first time and bake for 20-25 minutes. During the first bake, you will enjoy the scent of spices as the pumpkin flavor begins to come through. When the baking time is complete, remove the cookie sheet from the oven and reduce the oven temperature to 325 F. Let the biscotti cool for 5 minutes.Transfer the biscotti logs to a cutting board. Using a serrated knife, cut the logs on a diagonal into equal-size pieces.Cindy's Tip: When slicing your biscotti on the cutting board with a serrated knife, cut straight up and down. Try to cut the pumpkin biscotti cookies into equal pieces. If the slices are uneven, they may topple over when baking the second time.Step 7: Second Bake
Set the biscotti on their cut edges on the prepared baking sheet and return them to the oven for the second time. Bake for 35-40 minutes, until golden brown around the edges. Remove the homemade pumpkin biscotti from the oven and place them on a wire rack to cool completely.Cindy's Tip: Every oven temperature is different, so you may need to adjust the baking time during the second bake. Keep an eye on the biscotti as they bake, so they don't become too dark.Step 8: Chocolate Drizzle
This step is optional, but wow, the white chocolate drizzle adds a little extra sweetness and makes these the perfect treat! When melting white chocolate chips, I recommend using a double boiler or a Wilton candy melt. If you love the combination of chocolate and pumpkin, feel free to melt mini chocolate chips and drizzle them over the biscotti. Pumpkin and chocolate are a great combination, but we especially enjoy white chocolate with our pumpkin spice biscotti. It adds a creamy texture.Place the twice-baked cookies on a wire rack over a lined baking sheet. This makes cleanup easy. Once the chocolate is melted, dip a fork into the chocolate and use a back-and-forth motion to drizzle it over the pumpkin biscotti cookies. Let the chocolate set before serving.Cindy's Chocolate Melting Tip: I don't recommend using the microwave for white chocolate chips because white chocolate can seize easily. Here's my tip for melting chocolate without seizing, whether you're using a microwave or double boiler. Use low heat and add 1 tsp of coconut or vegetable oil. When using a double boiler, stir constantly until the chocolate is melted. In a microwave, add the oil to the white chocolate chips and melt in a microwave-safe bowl in 15-second intervals. Stir after each interval until smooth. Be sure not to get any moisture into the chocolate, or it will clump and seize. Trust me, I learned this the first time I melted chocolate over 30 years ago! You can use melting wafers and melt them in the microwave. However, for cookie recipes, I like using chocolate chips for their flavor and creamy texture.
Notes
Easy Pumpkin Spice Biscotti Recipe
Equipment:
- Large mixing bowl or large bowl
- Medium bowl
- Hand mixer or stand mixer – my favorite mixer
- Parchment Paper
- Serrated Knife
- Wire rack
- Cutting board
- Rubber Spatula – I love these
- Whisk
- Double boiler (optional) –
- Cookie Sheet or baking sheet
- Airtight container
Ingredients:
- 1 room temperature large egg
- 4 tbsp. room temperature unsalted butter
- 1 1/4 tsp. Pumpkin pie spice
- 2/3 cup white sugar
- 1/4 cup packed dark brown sugar
- 2 cups all-purpose flour or measure-to-measure gluten-free flour
- ½ tsp. white sugar and ½ tsp. ground cinnamon or coarse sparkling sugar (set to the side)
- 1/2 cup pure pumpkin puree (not Pumpkin Pie Filling)
- 1 1/2 tsp. baking powder
- 1 tsp. pure vanilla extract
- 1 tsp. salt
Step 1: Combining Ingredients and Setting the Oven Temperature
First, set the oven temperature to 350 F and line a cookie sheet or baking tray with parchment paper. In a large bowl, combine the dry ingredients. Add the 2 cups of all-purpose flour, 1 1/2 tsp. baking powder, 1 1/4 tp. pumpkin pie spice, and 1 tsp. salt in a large mixing bowl. Whisk the dry ingredients together. Cindy’s Tip: I have been baking for 30 years, and trust me, I always whisk the flour mixture. Whisking the flour mixture in a large mixing bowl helps distribute the baking powder, salt, and spices evenly throughout. It also breaks up clumps and helps create a consistent texture, especially for homemade biscotti. The flour mixture will blend more easily with the wet ingredients, creating a smooth biscotti dough.
Step 2: Combining the Sugars with Unsalted Butter
Next, use a hand mixer and a large bowl, or the bowl of a stand mixer, to combine the unsalted butter, white sugar, and brown sugar until well combined. Cindy’s Tip: Using pure pumpkin puree instead of pumpkin pie filling is important for this homemade pumpkin biscotti. Pumpkin pie filling is specifically made for pumpkin pie and contains added spices, sugar, and thickeners. Canned pumpkin labeled “100% pure pumpkin” contains only pumpkin. Making it the right choice for a pumpkin biscotti recipe.
Step 3: Combining the Flour and Wet Ingredients
When you combine the flour with the wet ingredients, set the mixer on low speed. This helps prevent flour from flying out of the mixing bowl. Gradually combine the dry ingredients with the pumpkin mixture, mixing just until the flour is incorporated. Do not over-mix the dough; this can lead to tough, dense homemade pumpkin spice biscotti. The dough will be sticky, and that’s normal. Cindy’s Tip: You may notice a little flour that isn’t completely mixed into the biscotti dough. If you’re concerned, finish stirring the flour by hand with a rubber spatula or wooden spoon.
Step 4: Divide Dough and Form Logs
Scoop the biscotti dough onto a prepared baking sheet using a rubber spatula or wooden spoon. Divide the dough in half and shape each portion into a long log, approximately 10″ x 2 1/2 “. Use wet fingertips to shape and smooth the tops and sides of the biscotti logs. Cindy’s Tip: I recommend wetting your fingertips because the dough is sticky. Don’t worry; this is normal for biscotti cookie recipes. If you struggle with getting the exact dimensions, don’t overthink the dough. Overworking the dough will make the biscotti tough.
Step 5: Sprinkling with Cinnamon Sugar
Next, sprinkle the smooth biscotti logs with the cinnamon sugar mixture or coarse sparkling sugar. Gently press the cinnamon sugar mixture into the homemade pumpkin spice biscotti. This adds an extra layer of spice and sweetness to the biscotti.
Step 6: Baking Time
Add the pumpkin biscotti cookies to the oven for the first time and bake for 20-25 minutes. During the first bake, you will enjoy the scent of spices as the pumpkin flavor begins to come through. When the baking time is complete, remove the cookie sheet from the oven and reduce the oven temperature to 325 F. Let the biscotti cool for 5 minutes. Transfer the biscotti logs to a cutting board. Using a serrated knife, cut the logs on a diagonal into equal-size pieces. Cindy’s Tip: When slicing your biscotti on the cutting board with a serrated knife, cut straight up and down. Try to cut the pumpkin biscotti cookies into equal pieces. If the slices are uneven, they may topple over when baking the second time.
Step 7: Second Baking
Set the biscotti on their cut edges on the prepared baking sheet and return them to the oven for the second time. Bake for 35-40 minutes, until golden brown around the edges. Remove the homemade pumpkin biscotti from the oven and place them on a wire rack to cool completely. Cindy’s Tip: Every oven temperature is different, so you may need to adjust the baking time during the second bake. Keep an eye on the biscotti as they bake, so they don’t become too dark.
Step 8: Chocolate Drizzle
This step is optional, but wow, the white chocolate drizzle adds a little extra sweetness and makes these the perfect treat! When melting white chocolate chips, I recommend using a double boiler or a Wilton candy melt. If you love the combination of chocolate and pumpkin, feel free to melt mini chocolate chips and drizzle them over the biscotti. Pumpkin and chocolate are a great combination, but we especially enjoy white chocolate with our pumpkin spice biscotti. It adds a creamy texture. Place the twice-baked cookies on a wire rack over a lined baking sheet. This makes cleanup easy. Once the chocolate is melted, dip a fork into the chocolate and use a back-and-forth motion to drizzle it over the pumpkin biscotti cookies. Let the chocolate set before serving. Cindy’s Chocolate Melting Tip: I don’t recommend using the microwave for white chocolate chips because white chocolate can seize easily. Here’s my tip for melting chocolate without seizing, whether you’re using a microwave or double boiler. Use low heat and add 1 tsp of coconut or vegetable oil. When using a double boiler, stir constantly until the chocolate is melted. In a microwave, add the oil to the white chocolate chips and melt in a microwave-safe bowl in 15-second intervals. Stir after each interval until smooth. Be sure not to get any moisture into the chocolate, or it will clump and seize. Trust me, I learned this the first time I melted chocolate over 30 years ago! You can use melting wafers and melt them in the microwave. However, for cookie recipes, I like using chocolate chips for their flavor and creamy texture.
These look great!
Thanks
Looks amazing Cindy! There’s nothing I love more in the morning than biscotti with a hot beverage! As a matter of fact, I’m just about to enjoy that now lol!
Enjoy you morning biscotti Sara.
Yum! These looks so good! I’ll have to give them a try…especially because when I make my pumpkin spice latte or pumpkin spice cold foam, I don’t use a whole can of pumpkin puree…so this would be a great way to use up the rest of the can!
Yes that would be great or make a pumpkin simmer pot.
HI Cindy! yummy! What a great go to recipe!
Thank you Laura!
Thanks Donna.
Cindy, this sounds so yummy! I adore pumpkin! Perfect for this time of year!
Hi Donna, sorry for the late reply. These are so good and I use measure to measure gluten free flour.
I love biscotti! These look delicious!
Sorry for the later response. We love them too!
Cindy not only do these look fabulous they sound like they must be delicious. I love all the spices you chose. I have to make these as I am sure my family would love them. I also like the other recipes you shared at the end and will be giving them a try too! So good!
Sorry for the late response Crystal. These are so good.
These look so yummy!
Thank you Carol!
These biscotti’s looks so good Cindy! I can’t wait to make them!
Thanks so much and they are delicious! Sorry for the late response
Wow, Cindy! This is an incredible post. I want to run out and buy some pumpkin and start baking. Absolutely inspiring to this occasional baker. Pinned!
Thanks so much! Appologies for the late reply.
Cindy, thank you for sharing this fabulous recipe! It looks as delicious! I especially love that you can make it ahead and freeze…perfect for this time of year when we’re all crunched on time! I’m definitely going to make these soon!
Sorry Kristy for the late response. These are so good and fly out of the house. Making another batch.
Cindy, I loved this post. Why? Your tips were so on point!! I am sharing this with Meg, our youngest daughter who is our family’s baker. Biscotti is one of her favorites to make when she has time. She is a working girl!
Thank yolu Linda. I try to help others to make recipes easily. I hope Meg makes them.