Pumpkin Biscotti Recipe -- Mr Breakfast

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Pumpkin Biscotti

(24 servings) Printable Version

3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ground clove + 1/2 tsp nutmeg)
1/2 cup pumpkin puree
2 large eggs - lightly beaten
1 Tablespoon vanilla extract
2 Tbsp butter or margarine
1 1/4 cup nuts - coarsely chopped (pecans/almonds/walnuts work well)
cooking spray
4 oz. white or dark chocolate (optional)

Preheat oven to 350 degrees F.

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are lightly browned. Remove from heat and cool completely.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.

Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Knead the cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Spray your hands with cooking spray, and shape each portion into a 2 x 10" long log. Place logs 3" apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes.

Reduce oven temperature to 300 F. After the biscotti loaves have cooled, move a loaf to a cutting board and cut diagonally into 1/2" thick pieces. Do the same to the other loaf. The interior should still be just a little moist (while the exterior is nice and hard).

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes (Keep an eye on these as they brown so they don't get too dark.) Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.

Once the biscotti have fully cooled, they can be consumed as is, or dipped in melted dark or white chocolate. I like to dip just one tip in chocolate, or you can drizzle a light zig-zag coating of chocolate over the whole biscotti.

GREAT holiday treat OR gift! So wonderful to serve with coffee as a simple breakfast treat!

Mr Breakfast would like to thank HollywoodBacon for this recipe.

Recipe number 2648. Submitted 10/26/2009.