I found this recipe on Elise’s site, and I knew I wanted to try it asap. I love love LOVE biscotti, and I love pumpkin. So with my two favorites together in one recipe, I knew they were going to be a success. A lot of people who tried this recipe on Elise’s site said their biscotti came out too soft, and not as crunchy. Well, I made two batches, my first was perfect…. they came out semi-soft when warm, but hardened up as they cooled and were perfect. My second batch was way too moist to even form the biscotti shape, so I baked them off as drop cookies. I had used too much pumpkin puree in the second batch. So when making this recipe, stick to the 1/2 cup of puree.
- 2 1/2 cups of flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- Pinch of ginger
- Pinch of cloves
- Pinch of salt
- 2 eggs
- 1/2 cup of pumpkin purée
- 1 teaspoon of vanilla extract
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies.
