Every year both before and after Christmas, I make Almond Biscotti. I like a nice cup of hot coffee, tea or apple cider with a few pieces of biscotti. After freezing all the pumpkin in the fall, I thought, “why not make pumpkin biscotti?”
I found a recipe on Pinterest but tweaked it a bit to suit my tastes.
Here is the recipe:
Pumpkin Spice Biscotti
Ingredients
2 cups flour
1 cup sugar
3 tsp pumpkin pie spice
(see my carrot muffin post to make your own pumpkin spice)
1.5 tsp baking powder
1/2 cup margarine, melted
3/4 cup pumpkin purée
2 eggs
1 tsp vanilla
Directions
Stir together dry ingredients in a mixing bowl.
In a separate bowl combine the wet ingredients. Whisk together.
Fold the wet into the dry until combined.
On a parchment lined baking sheet, form two logs approx 4”/6”
Brush with egg wash (1 egg white mixed with 1 Tbsp water) for a harder crust.
Bake at 350° for 50 minutes.
Remove from oven. Reduce oven to 300°. Let cool 10 min.
Cut into 1/2 “ slices. Lay slices flat on the baking sheet.
Bake at 300° for 30 min carefully turning slices over halfway.
Makes 24 slices (we ate a few before the picture)
The longer cooking time does make it a bit drier than the almond biscotti but it is so tasty.
I think next time I might add one more tsp of pumpkin spice, some toasted pecans and maybe some Skor bits.
Mmmm!