Pumpkin Biscotti

Well. I certainly felt like a cheffy chef person the other day. I made two dishes – one savory, one sweet – both of which incorporated browned butter and walnuts. I’m actually about to continue that streak tonight with a pumpkin loaf cake that uses up the remaining pumpkin from this recipe, and, of course, more browned butter.

I made these biscotti to send out to some people I’m doing a Christmas card exchange with (these are the cards I used), because biscotti are great for sending around – they’re already hard and they’re supposed to be hard, plus they’re thicker than an average cookie so they’re more difficult to break. The recipe comes from Gimme Some Oven, and I changed very little – I swapped the white chocolate for, you know, chocolate chocolate, but that’s about it.

Pumpkin Biscotti

3 1/2 cups flour
1 1/2 cups firmly packed brown sugar
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice (I made my own a while back – the ingredients are listed in this post, but I used way less fancy ingredients
2 eggs, lightly beaten
1 tbsp vanilla
1/2 cup pumpkin puree
2 tbsp butter
1 1/4 cups chopped walnuts
1/4 cup semi-sweet chocolate chips, melted

Preheat the oven to 350.
Whisk together flour, salt, pumpkin pie spice, baking powder, and brown sugar in a large bowl.
In a smaller bowl, whisk together the pumpkin, vanilla, and eggs.
Add the wet ingredients to the dry, and don’t worry if it seems like you can’t get all the flour to be incorporated – it’s actually going to become more moist upon sitting for a bit, which it will do while you do the next step.
Melt the butter in a pan over medium heat.
Stir the walnuts in, and cook, stirring frequently, until the butter is browned and the nuts are fragrant. The original recipe said to keep at it until the nuts were brown, but they’re nuts! They start out brown!
Once they’re done and have been let to cool, fold them into the dough.
Plop the dough out onto a baking sheet lined with a silpat or parchment paper or something.
Divide the dough lump into 2 loaf-shapes, about 8 – 10 inches long and as wide as you want your biscotti to be.
Bake for 24 minutes.
Take them out and let them cool for 15 minutes.
Turn down the oven to 300.
Move the “loaves” to a cutting board and slice them into 1/2″… slices.
Lay each slice down on your baking sheet, on one of their cut sides, and pop the sheet back into the oven.
Bake for 8 minutes.
Flip the biscotti so that the other cut side of all of them are facing up, and put them back in the oven.
Bake for another 7 minutes.
Take them out and cool them on a wire rack.
Drizzle with melted chocolate, or dip them in it, whatever you like better (I did some one way and some the other).

I may have had mine too close together on the cooling rack – that can make them less crisp, and mine are not totally rock-hard like so many biscotti are. That said, I like them better that way, so I’m not too bothered.

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3 Responses to Pumpkin Biscotti

  1. Kristen says:

    Pair those with a pumpkin latte from SB’s and I’m a happy happy camper! Yum!

  2. camille says:

    I’ll take your word for it – not being a coffee drinker, I can only imagine, but I bet they’d go well together!

  3. Pingback: Easier Than Falling Off a Log » Pumpkin Spice Cake

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