Every fall there is a nationwide run on pumpkin food items. It’s no different at my house except that between my wife and I we’re constantly trying to one up one another with our pumpkin creations. We’ve had some great achievements and a few set backs (mostly mine!) when coming up with new fall treats. My wife’s latest achievement is probably one of the best things to come out of our kitchen for the fall. This is my wife’s Pumpkin Biscotti recipe, which has accompanied almost every cup of coffee I’ve had since she made them! I don’t even really like biscotti all that much, but these I can’t stop eating!
Makes about 30 pieces of biscotti at 2114 calories total or 71 calories each.
- 5 tablespoons of unsalted butter (500 calories)
- 1 large egg (70 calories)
- 3/4 cup white sugar (540 calories)
- 1.5 cups of all purpose flour (600 calories)
- 1/2 heaping cup of chopped pecans or walnuts (about 375 – 400 calories)
Note: Personally, I prefer the walnuts, but the pecans were used for the photos in this recipe.
- 1/3 cup of pureed pumpkin (about 17 calories)
- 1 teaspoon vanilla extract (12 calories)
- 1/2 tablespoon of cinnamon
- 1/4 teaspoon of ground ginger
- 1/8 teaspoon of fresh ground nutmeg
- 1/8 teaspoon of salt
- 1/2 tablespoon of baking powder
- Optional: Egg white from one egg
- Large glass mixing bowl
- Rubber spatula or wooden spoon
- Cup, tablespoon, and teaspoon measurements
- Large baking sheet
- Parchment paper
- Cooling rack
- Cutting board
- Large serrated bread knife
- Microwave or small sauce pot to melt butter
- Pre-heat the oven to 350 degrees F.
- Melt 5 tablespoons of butter in the mixing bowl.
- Add in the 3/4 cup of sugar and mix with the butter.
- Add in the egg and mix it in with the other ingredients.
- Add in the pumpkin, all of the spices (cinnamon, ginger, nutmeg, and salt), and vanilla to the bowl and then combine the ingredients.
- Measure out the flour and add it to the mixing bowl along with the baking powder.
- Mix everything thoroughly until well combined and add in the chopped nuts. Mix everything again until the nuts are well incorporated..
- Lay down a piece of parchment paper over the baking sheet and scoop out the batter onto it.
- Dust your hands with flour and shape the dough into an elongated mound about 10 inches long.
Note: At this point, you can optionally brush the whites from one egg over the top of the dough before you bake. This will add a glistening crust, but it won’t change the taste. It’s more for aesthetics.
- Bake in the oven for 30 minutes.
- After 30 minutes, remove the tray from the oven and let the biscotti cool for 15 – 20 minutes.
- Once cool, move the biscotti to a cutting board and cut the biscotti in half. Then continue cutting thin slices of biscotti from one of the halves.
- Place each slice on the baking sheet and then bake for 12 more minutes on one side.
- After 12 minutes, remove the biscotti, flip the pieces over, and bake for another 8 minutes.
- Once finished, remove the biscotti from the oven and let them cool.
- Repeat the process for the other half of biscotti.
- When you’re done, seal the biscotti in an air tight container. If you can resist eating them all, they should last for a couple of weeks. Try dipping them in coffee or tea to get the most out of them, but they’re delicious on their own!