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Pumpkin Biscotti

4

150 min

Pumpkin Biscotti

Pumpkin Biscotti Photo 1

Time

150 min

Serving

20 persons

Calories

135

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.

Ingredients

  • ½ cups all-purpose flour: 2 piece
  • baking powder: 1 tsp
  • ground cinnamon: 1 tsp
  • ground nutmeg: 0.5 tsp
  • salt: 0.25 tsp
  • ground cloves: 0.125 tsp
  • ground ginger: 0.125 tsp
  • white sugar: 0.75 cup
  • butter: 0.25 cup (softened)
  • brown sugar: 0.25 cup
  • eggs: 2 piece
  • pumpkin puree: 0.5 cup
  • molasses: 2 Tbsp
  • vanilla extract: 1 tsp
  • pumpkin seeds: 2 Tbsp (optional)

Metric Conversion

Stages of cooking

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  1. Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
    Pumpkin Biscotti Photo 2
  2. Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
    Pumpkin Biscotti Photo 3
  3. Cover dough with waxed paper; refrigerate for 1 hour.
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  4. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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  5. Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
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  6. Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
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  7. Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
    Pumpkin Biscotti Photo 8
  8. Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.
    Pumpkin Biscotti Photo 9

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