…So I may have gotten a bit too much pumpkin for Thanksgiving. But how could I not? I love pumpkin! It’s so delicious; it provides that subtle fall taste that I love. But I needed to make something out of these cans of pumpkin puree that I had sitting in my pantry. And as I mentioned in an earlier post, I made little cookie baskets for friends and teacher and such. BAM. Pumpkin Biscotti. I like biscotti because it’s a cookie, but it of course has that classic crunchy texture that’s perfect for morning coffee. Or, you could always just use it as a spoon for ice cream. Which would be pretty awesome, as well. Point is, biscotti is a great treat for whenever, is pretty simple (and fun!) to make, and is way too easy to eat. And pumpkin? Who said pumpkin puree had to be limited exclusively to fall? It’s the first day of winter, and I’m posting this pumpkin recipe and you should all make it because pumpkin is underrated! So there.
Anyways, a note on this biscotti. It is adapted from Simply Recipes, author Garrett McCord. The link is at the bottom. The recipe says it only makes 15 biscotti, but that means it only makes 15 long, 7′ inch biscotti. I made about 40 mini biscotti out of this recipe, so don’t hesitate to make this recipe if you think you won’t get that many cookies out of it. You will…
- 2 1/2 cups of flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- Pinch of ginger
- Pinch of cloves
- Pinch of salt
- 2 eggs
- 1/2 cup of pumpkin purée
- 1 teaspoon of vanilla extract
- 4 oz semisweet chocolate, melted (for drizzling on top)
Preheat oven to 350°F. Mix together the flour, salt, sugar, baking powder, and spices into a large bowl.
In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Mix together the ingredients with a hand mixer on low, until JUST mixed.
Lightly grease a baking sheet or line it with parchment paper. Form the dough into 2 log, roughly about 15 inches by 2.5 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for about 15-20 minutes, or until the center is firm to the touch (but not too firm! Just not gooey and soft).
Let biscotti cool for 15 minutes and then using a serrated knife (a bread knife. Trust me. Use a bread knife. You’ll think “Oh, I’ll just use whatever knife I have. WRONG. Bad idea. Bread knife.) cut into 3/4 inch- 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely. Drizzle chocolate over biscotti.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space.
Enjoy! Here’s the link to the original recipe: