This recipe for Pumpkin Pie Biscotti is full of fall flavor and the traditional biscotti crunch. It will leave you wanting to sit down with a cup of coffee and savor the delicious pumpkin taste.
Welcome back to Fall Baking Week. Today I'm sharing one of my favorite types of baked goods....biscotti.
SHOP FOR THESE MUST HAVE BISCOTTI BAKING SUPPLIES
In my opinion, biscotti is one of those "special" types of treats that you sit down and savor. It is a cookie that takes a bit more time and work than a chocolate chip cookie or brownie. So, when I get the opportunity to eat some, I like to take a bite, close my eyes, and enjoy the flavor.
This is the first time that I've ever made a fall-inspired biscotti and I was happy that the first recipe I tried turned out so well. It is full of pumpkin flavor, but isn't overwhelming. And the white chocolate drizzle on top is the perfect final touch. (The original recipe was found at Gimme Some Oven.)
Ready to start baking?
PUMPKIN PIE BISCOTTI
Makes about 2 dozen cookies
2 Tablespoons unsalted butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup pumpkin puree
1 Tablespoon vanilla extract
1/4 cup melted white chocolate for drizzle
Preheat oven to 350 degrees.
Melt butter in a large skillet over medium heat. Add the pecans and cook until they have browned, stirring constantly so that they do not burn. Remove the pan from the heat and cool the nuts completely.
In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
In another bowl, whisk the eggs, brown sugar, pumpkin, and vanilla together. This is done most easily using an electric mixer on medium speed until the mixture thickens, about 2 to three minutes.
Slowly stir the flour mixture into the egg mixture using a rubber spatula. Your batter will be quite crumbly. Fold in the pecans.
On a lightly floured surface, divide the dough in half. Shape each half into a 3x10 inch log. Place both logs on a baking sheet that has been lined with a nonstick liner or parchment paper. Dampen your hands and smooth and shape the surface of the two logs.
Bake the two logs until they are slightly firm to the touch, about 25 to 30 minutes. Remove the baking sheet from the oven and turn down the oven temperature to 300 degrees. Let the logs cool on the baking sheet for 15 minutes.
Then, transfer the logs to a cutting board. With a serrated knife, cut each log diagonally into slices that are 1/2 inch thick. The inside of the biscotti will still be soft and moist, while the outside crust will be hard.
Place the cookies cut side up in a single layer on the baking sheet. Bake the slices until the biscotti are firm, about 20 minutes total. You'll want to flip the slices halfway through baking. You can adjust the cooking time based on how crunchy you want the biscotti to end up.
Let the biscotti cool completely on a wire cooling rack.
Later, melt the white chocolate, and drizzle the chocolate over the top of the cookie. I put mine in a zip top bag and cut the corner off. You could also just dip the biscotti into the melted chocolate if you don't want to have the drizzle.
This biscotti takes best during the first few days after you make it. It will keep for up to a month in a sealed container, but I like to stick mine in the freezer to preserve the freshness.
Whether you enjoy dunking your biscotti in your morning coffee or you like eating it straight off the plate, I think you will find this recipe makes the most delicious fall treat. Enjoy!
SEE ALL THE RECIPES FROM FALL BAKING WEEK
Monday - Pumpkin Chocolate Chip Cookies
Thursday - Pumpkin Pie Biscotti
Friday - Gingersnaps with Apple Cider Glaze
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