Pumpkin Biscotti

EQUIPMENT

• 1 baking sheet
• 1 electric mixer
• 1 cutting board
• 1 sharp knife
• 1 rubber spatula to scrape down the sides of the mixer
• 1 spatula

INGREDIENTS 

 

• 4 tbsp butter softened
• 2/3 cup granulated sugar
• 1 1/4 tsp pumpkin pie spice
• 3/4 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp salt 
• 1/2 cup pure pumpkin puree, not pumpkin pie mix
• 2 cups unbleached all-purpose flour
• 1 large egg at room temperature

 

INSTRUCTIONS 

• coarse sparkling sugar
• or
• cinnamon/sugar optional

Step 1 Preheat the oven to 350 degrees f.  Line cookie sheet with parchment paper Step 2 In a separate bowl whisk the dry ingredients to add air. This makes for a lighter dough

Step 3 In a separate bowl combine butter, sugar, spices, baking powder, and salt until smooth and creamy.   Step 4 Beat in the egg and pumpkin.  Add the flour mixture with a large spoon.  Add a spoonful of the flour mixture one at a time and mix on low speed.  Scrape down the sides of the bowl once with a rubber spatula.   The dough will be a bit sticky.  

Step 5 Use your hands to divide the dough in half and scoop it with a large spoon onto the parchment-covered baking trays. Shape biscotti dough into two 10″ x 2 1/2″ logs. Pat them into the desired shape, smoothing the tops and sides. Wet fingertips with a bit of water works best for this step Step 6 Sprinkle liberally with coarse white sparkling sugar or cinnamon-sugar Press in lightly

 

Step 7 Bake the dough for 25 minutes. Remove from oven. Step 8 Reduce the oven to 325F. Step 9 Wait 5 minutes, cut with a serrated knife cut the log straight across into 1/2″ to 3/4″ slices. Note: we did this to make the pieces shorter. Be sure to cut straight up and down to cut evenly, otherwise, they will be uneven and wobble.   Step 10 Set the cookie on its side on the parchment-covered cookie sheet. Please return to the oven for its second bake and bake for 40 to 45 minutes until golden brown around the edges. They will still be soft in the middle.  Step 11 Remove from the oven and cool completely on a cooling rack.  Store in an airtight container at room temperature for several days. Step 12 Remove from the oven and cool completely on a cooling rack.  Store in an airtight container at room temperature for several days.

Biscotti freeze well wrapped tightly and placed in an airtight container or freezer bag last six months. These are perfect to make ahead to relieve stress during the holiday season! By the way, I suggest making a double batch of these because they will be eaten quickly!