Sunday, October 14, 2012

Pumpkin Pie Biscotti


I have mentioned it before, but upon finding out we were moving to Kansas we were less than enthused.  However, in the year that we have been here I have really grown fond of the area. If we were not so in love with Alabama, I could definitely see myself living here long term--especially around the Kansas City area. Driving down I-70 you can see miles of rolling hills and fields of corn and wheat. It really is a peaceful place and the Fall scenery is beautiful! In early-mid September the sunflowers began springing up all around the interstates and fields and I have to say they are truly beautiful. The leaves on the trees turn a beautiful yellow and red color. Sometimes I wish I could freeze time and have it be Fall all year.


With fall, my cravings for pumpkin alway surge. I’ve never actually made biscotti before trying this recipe, but this biscotti was wonderful and easy to make. Like a lot of baked pumpkin items, this biscotti comes out softer than typical biscotti. If you would like yours to be more crispy, you can bake the pieces a little bit longer than the recommended time. The drizzle on top is made with melted white chocolate chips and coconut oil and then drizzled on top.  I believe traditional biscotti has a smooth finish on top (as explained in the directions below), but I don’t think it is necessary. I made two “loafs”:  the first I smoothed the top out and the second I did not--I preferred the appearance of the un-smoothed top.

Pumpkin Pie Biscotti

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  • 1 1/4 cup walnuts or pecans, toasted (I omitted)
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup pumpkin puree
  • 1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Line a baking sheet with a silpat or 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, mix together eggs, sugar, pumpkin puree, and vanilla extract on medium speed until well combined and thickened--about 2 or 3 minutes.

Using a spatula or your stand mixer on low speed, slowly add the flour mixture to the pumpkin mixture. Mixture will be crumbly. 

Working with half the dough on a lightly floured surface, shape dough into a log about 3 x 10 inches. Set the dough on the lined baking sheet and repeat with the remaining dough.

If you would like your biscotti to have a smooth top, dampen your hands and smooth the tops of each log. Bake for 25-30 minutes. 

Remove the baking sheet from the oven and reduce the oven temperature to 300 degrees. Allow biscotti to cool for 15 minutes on the baking sheet. 

After 15 minutes, transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 1/2 inch thick. 

Place the sliced biscotti back on the baking sheet and bake for another 10 minutes on each side or until the biscotti are firm. Let them cool completely. 

Drizzle with white chocolate, if desired.

Source: Originally adapted from Cooking in an Apron and Gimme Some Oven, as seen on 
Sweet Pea’s Kitchen