Pumpkin Biscotti

I’m not really sure why I haven’t tried making biscotti before. I have read some other bloggers failed attempts at baking them. Leaving them with a love/hate relationship for the crispy cookie. My love/hate relationship is the fact that while they are delicious they are sometimes too crunchy. And yes, I know biscotti is meant to be enjoyed by dipping it into a nice hot beverage to combat that issue, but, I am just not a fan of a possible mushy cookie. I was planning making biscotti for the first time as part of this year’s Cookie Palooza after coming across a recipe for a pistachio cranberry one during my magazine cleanout I mentioned a few posts back – and I very well may still do so – but, I am thinking Almond Biscotti now. So, how did I deviate from my original biscotti plan? I came across a pumpkin version on Instagram and around the same time I was looking for pumpkin treats to bake for a friend’s birthday. She loves pumpkin and biscotti so it was a win win situation all around to try out the recipe.

To make the dough, I began by beating softened butter, sugar, pumpkin pie spice, cinnamon, baking powder together. Per the recipe the mixture was supposed to get creamy. It didn’t happen though. Not sure if it was because I was using my hand mixer vs. my stand mixer, but, the ingredients did combine just never into a creamy consistency. Next I added in an egg and pumpkin puree. At this point my mixture did become creamy. And finally I added in flour at low speed. The resulting dough was very sticky.

I transferred the dough to a baking sheet I lined with parchment paper. And yes, I had used that parchment paper before. I was baking chocolate chip cookies prior to making the biscotti. I simply flipped the parchment paper over and used the other side for the biscotti. And in case you are wondering or weren’t aware, it’s perfectly safe to use parchment paper more than once. Just make sure if you are gifting the cookies to anyone they don’t have any allergies that could be affected by a different batch of cookies you made. Since the dough was sticky I did my best to form it into two rectangles. The recipe said 10 x 2 1/2, I ended up with 9 x 2 1/2. I did my best to get it to 10 inches, but, it wasn’t happening.

Next, I smoothed both rectangles with a small offset spatula that I dipped in water. I then sprinkled the top with cinnamon sugar and lightly pressed the cinnamon sugar into the dough.

Then it was time for the first bake. I baked it in a 350 F preheated oven for 25 minutes. I then removed the pan from the oven, lowered the temperature of the oven to 325 F and waited 5 minutes.

After the 5 minutes I transferred one of the logs to a cutting board and using a large serrated knife sliced it into 1/2 inch sliced. I measured the first one and eyeballed the remaining ones.

I repeated this with the second long and then placed all of the cut biscotti on edge back on the baking sheet and returned it to the oven for about 40 minutes. At the end of the bake time I checked on the biscotti and they were beginning to brown around the edges and were just a tad soft in the center, as per the recipe they should be. So, I turned the oven off and opened the oven door a few inches so they could cool inside the oven.

And once cool I had a delicious batch of Pumpkin Biscotti. And I must mention that my house smelled delicious while baking these. That’s enough of a reason to bake up a batch.

 

Pumpkin Biscotti

  • Servings: approximately 30 pieces
  • Print

Ingredients:

4 tablespoons unsalted butter, softened

2/3 cup granulated sugar

1 1/4 teaspoons pumpkin pie spice

3/4 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup pumpkin puree

2 cups all-purpose flour

Cinnamon sugar for topping (optional)

 

Directions:

Preheat the oven to 350 F. Line a large baking sheet with parchment paper.

In a large bowl beat the softened butter, sugar, spices, baking powder and salt on medium speed until the mixture is combined. Add in the egg and pumpkin puree and continue beating until the mixture is smooth. On low speed add in the flour and continue mixing until smooth. The dough will be sticky.

Transfer the dough to the parchment lined baking sheet and divide in half. Shape it into two 10” x 2 1/2” rectangles. Using a wet offset spatula smooth the top and sides of the rectangles.

Sprinkle the top of both with cinnamon sugar and lightly press it into the dough.

Bake for 25 minutes. Remove it from the oven and reduce the oven temperature to 325 F.

Wait 5 minutes then transfer one of the logs to a cutting board and using a large serrated knife slice the log crosswise into 1/2” slices. Be sure to cut the biscotti straight up and down so that they are cut evenly. If you cut unevenly the biscotti may topple over during the second bake. Do the same with the second log.

Place the biscotti on edge back on the baking sheet and return them to the oven for an additional 40 to 45 minutes. Until the biscotti begins to brown around the edges and still a bit soft in the middle. Turn the oven off, open the door a few inches and let the biscotti cool completely in the oven.

Once cool, remove and store in an airtight container.

Recipe from King Arthur Flour

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