This Pumpkin Pie Biscotti has all the flavors of pumpkin pie in a delicious cookie that you can dip in coffee!
Well, the official first day of fall has happened, so I feel safe posting some pumpkin recipes. When to start posting pumpkin recipes is kind of a tricky thing. You start too early and you have people glaring at your from behind their pile of just harvested tomatoes and zucchini, you start too late and people have moved on to Christmas. Like in retail, the whole holiday season in food blog land is a tricky path to follow. But I was actually forced into pumpkin mode by the arrival of a huge orange squash, the likes of which I had never seen before!
Look at it! It’s huge! After much googling – and yes, I am the one that googled “big orange long squash” – I came to the conclusion that I think it’s a long pie pumpkin. I may be wrong, but it looked similar to the photos I found. So, once I had concluded that it was a pumpkin, and a very big one at that, I decided that this week was going to be my pumpkin week. You’re going to see everything I did with that pumpkin. First I made puree, that will be on Wednesday, then I made today’s biscotti, and then I roasted the seeds, which you’ll see on Friday. Yes, they are posted all out of order for no apparent reason. Surprised? I didn’t so.
I found this recipe for Pumpkin Pie Biscotti at Recipe Girl. The dough is very dry and crumbly. I ended up adding about a tablespoon and a half more of pumpkin puree. She makes 4 1-inch logs and I chose to make 2 2-inch logs, which is what I usually do with biscotti. Then I also added a white chocolate glaze – just melted some white chocolate and drizzled it over the top of the cooled biscotti.
This has a really nice texture, crunchy, but not too much. Nice and crumbly and perfect when dipped in coffee. The flavor is not over the top pumpkin. It’s just a lovely small hint of fall.
- 2 Tablespoons salted butter
- 1 1/4 cups macadamia nuts, coarsely chopped
- 3 1/2 cups all-purpose flour
- 1 1/2 cups firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup canned (unsweetened) pure pumpkin
- 2 large eggs, lightly beaten
- 1 Tablespoon vanilla extract
- 1 cup white chocolate chips for drizzling (optional)
- Preheat oven to 350°F. Lightly grease a baking sheet or use parchment paper.
- Spread the nuts out on the cookie sheet and roast for 10 minutes or until browned. Remove and allow to cool.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt and pumpkin pie spice; stir well to combine.
- In a separate bowl, whisk together pumpkin, eggs, and vanilla, stirring well with a wire whisk.
- Slowly stir the wet pumpkin mixture into the dry ingredients. The dough will be very crumbly. Keep working at it, if it needs it add about a tablespoon or less of extra pumpkin puree.
- Knead or gently stir the cooled nuts into the pumpkin pie biscotti dough. Place the dough on a lightly floured surface and with floured hands shape into 2 2-inch by 15 inch logs. (I usually just shape mine on the parchment paper.)
- Bake for about 25 minutes. Remove from oven and cool for 15 minutes. Reduce oven temperature to 300°F. Cut each log diagonally into 1/2-inch slices using a serrated knife. Place the slices back on the cookie sheets and bake for 15 minutes. Cool completely on wire racks.
- If desired, melt white chocolate chips either in a double boiler or in the microwave at 30 second intervals. When smooth, spoon into a condiment bottle and drizzle over the cooled biscotti. Let the chocolate firm up before storing in tins or airtight container.
I’m linking up with:
Wow Me Wednesday @ Ginger Snap Crafts Your Whims Wednesday @ My Girlish Whims Whatever Goes wednesdays @ Someday Crafts Wonderful Wednesdays @ Ducs n’ a Row
The Wednesday Roundup @ Savory ExperimentsFull Plate Thursday @ Miz Helen’s Country Cottage Home Matters @ Life with Lorelai Let’s Get Real Linky Party @ Little Family Adventure