I love biscotti of any flavor but I wanted to create a pumpkin spice biscotti since I had a huge slice of fresh pumpkin we had just bought at our local street market. I roasted my pumpkin to enhance the flavor, pureed it, then left it to drain in a sieve over a bowl in my refrigerator overnight to eliminate the excess liquid. Simply roast it in a preheated 375 degree F. until it is fork tender. We can’t buy canned pumpkin here in Umbria, or at least I’ve never found it, but you can certainly use canned pumpkin instead of the fresh roasted pumpkin I used. To toast the walnuts, place on a baking sheet and bake in a preheated 350 degree F oven for about 10 minutes. The biscotti do continue to crisp up as they cool, so do be careful not to over bake them. They should be just lightly brown when removed from the oven. See step by step photos below. These biscotti turned out well with a mild pumpkin flavor that went well with the spices and toasted walnuts I added. These biscotti would be delicious served alongside a mug of hot apple cider on a cool fall evening.
The Assembled Ingredients>
Whisk Together Pumpkin, Butter, Eggs & Vanilla
Stir Together Pumpkin Mixture with Flour Mixture Just Until Combined
Use Floured Hands To Form Log On A Prepared Baking Sheet
The Finished Baked Log Cooling 15 Minutes Before Cutting
Use Serrated Knife To Cut Into 1/2 Inch Slices Then Re-bake
The Finished Biscotti Ready For Snacking
Deborah Mele 2011
Pumpkin Spice Biscotti
Roasted pumpkin and spices combine to make this tasty fall inspired biscotti.
- 1/2 Cup Pumpkin Puree (Canned Or Roasted Fresh As Described Above)
- 2 Medium Eggs
- 2 Tablespoons Softened Butter
- 1 Teaspoon Pure Vanilla
- 2 1/2 Cups All-purpose Flour
- 1 Cup Sugar
- 1 1/2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Ground Cinnamon
- Dash of Ground Nutmeg
- Dash of Ground Cloves
- 1 Cup Toasted Coarsely Chopped Walnuts
- Preheat oven to 350 Degrees F.
- Stir together the flour, sugar, baking powder, and spices in a bowl.
- In a separate bowl, whisk together the pumpkin puree, butter, vanilla and eggs.
- Pour the pumpkin mixture into the bowl with the flour and stir until combined, then fold in the walnuts.
- Lightly grease a baking sheet, or use a silicon tray liner.
- Flouring your hands as needed, form a log about 14 inches long and 6 inches wide. (I flatten mine out a bit so it is almost square on top.)
- Bake for about 30 minutes or until the loaf is light brown and the top is just firm to the touch.
- Cool the biscotti for 15 minutes, and then using a serrated knife cut into 1/2 inch slices.
- Reduce the oven heat to 300 degrees F.
- Lie the slices flat onto the baking sheet and bake an additional 7 to 8 minutes until one side is light brown.
- Turn the slices and bake an additional 5 minutes.
- Store in an airtight container.