Pumpkin Biscotti
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Ingredients
  • 4 Tablespoons unsalted butter, softened
  • ⅔ Cup granulated sugar
  • 1¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1½ teaspoons baking powder
  • heaping ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 large egg
  • ½ cup pumpkin puree
  • 2 cups unbleached all purpose flour
  • Optional: coarse sugar, melted chocolate, toasted nuts, for topping/addition
Instructions
  1. Preheat the oven to 350 F and prepare a baking sheet with baking spray or parchment paper
  2. In a medium bowl, cream butter and sugar together. Add baking powder, spices, salt, and vanilla, stir until smooth.
  3. Add egg and pumpkin puree, stir until combined.
  4. Add the flour in two/three batches, stirring well between additions (optional: if including nuts, fold them into dough now)
  5. Turn dough out onto pan, and shape into a 12 inch x 3 inch log. Dough will be sticky, and a wet spatula may be useful to shape the dough (optional: top with coarse sugar or cinnamon sugar)
  6. Bake in oven for 25 minutes
  7. Remove the biscotti and reduce heat to 325 F. Let the biscotti cool for 5 minutes, then use a serrated knife to cut the loaf diagonally into ¾"-1" slices.
  8. Return biscotti to pan, edge-side down.
  9. Bake for 30 minutes, until golden brown and crunchy. When cooking is complete, turn off the oven and crack the door open--allow biscotti to cool in place.
  10. Yields 12-16 biscotti, which will keep for 3-5 days wrapped at room temperature.
Recipe by Laughing Over Spilled Milk at https://www.laughingoverspilledmilk.com/pumpkin-biscotti/