How To Make Pumpkin Pie Biscotti
Whip up some crunchy pumpkin pie biscotti to serve for afternoon tea! It’s a dainty and flavorful treat that’s made in just under one hour.
Serves:
Ingredients
- 3½cupsall-purpose flour
- 1½cupsbrown sugar,firmly packed
- 2tspbaking powder
- ½tspsalt
- 2tsppumpkin pie spice
- ½cuppumpkin puree
- 2large eggs,lightly beaten
- 1tbspvanilla paste,or 1 tbsp vanilla extract
- 2tbspbutter,or margarine
- 1¼cupspecans,or walnuts, coarsely chopped
- ¼cupwhite chocolate,melted, optional
Instructions
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Preheat the oven to 350 degrees F.
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In a large bowl, combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice; stir well.
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In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
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Slowly add the pumpkin mixture to flour mixture, stirring until the dry ingredients are moistened. The mixture will be very crumbly; it will gradually become moist after stirring.
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Melt the butter in a large skillet over medium heat, then add the nuts. Cook, stirring constantly until the nuts are browned. Remove from heat and cool completely.
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Knead or gently stir the cooled nuts into the dough. Place the dough on a lightly floured surface, then divide into 2 portions.
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Lightly flour hands and shape each portion into a 2×10-inch log. Place the logs 3 inches apart on a lightly greased cookie sheet.
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Bake for 24 minutes. Allow the logs to cool for about 15 minutes. Reduce the oven temperature to 300 degrees F.
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After some cooling, move a loaf to a cutting board, then cut diagonally into ½-inch thick pieces. Do the same to the other loaf.
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Place the biscotti with the cut side facing up on a half sheet pan, then bake for 8 minutes.
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Remove the pan, then flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes.
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Set all the pieces on a wire rack to cool, making sure that none of the biscotti are touching each other.
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Dip a fork in the melted chocolate, then swish it over biscotti to drizzle. Alternatively, pour the melted chocolate in a Ziploc or pastry bag with a tiny corner snipped out, then squeeze it out.
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Serve with tea or coffee, and enjoy!
Recipe Notes
The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.
Nutrition
- Calories: 328.77kcal
- Fat: 11.69g
- Saturated Fat: 2.89g
- Trans Fat: 0.08g
- Monounsaturated Fat: 5.37g
- Polyunsaturated Fat: 2.65g
- Carbohydrates: 50.53g
- Fiber: 2.32g
- Sugar: 20.71g
- Protein: 6.14g
- Cholesterol: 36.83mg
- Sodium: 179.25mg
- Calcium: 101.24mg
- Potassium: 152.16mg
- Iron: 2.52mg
- Vitamin A: 109.61µg
- Vitamin C: 0.63mg
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