Okay I have to admit... I was never a huge fan of pumpkin or biscottis... until I had these. My dad grew up in a family that made biscottis, Pizzelles, and other Italian cookies like these so he insisted that I try it out and honestly, I will make these every year. There is a bit of work that goes into it but it is so worth it! The pumpkin flavor is not too strong, the crunchy texture goes great with a hot cup of coffee and they make your house smell wonderful!
3 1/2 Cups of flour
1 1/2 Cups packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp. Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup pumpkin puree
2 eggs, lightly beaten
1 Tbsp vanilla extract
2 Tbsp butter
1 1/4 cup toasted pecans or walnuts
1. Preheat the oven to 350F. Place a piece of wax or parchment paper on a baking sheet. Set aside.
2. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves in a stand mixer; stir well with the paddle attachment. In a seperate bowl, combine pumpkin, eggs, and vanilla extract, stirring well with a whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients combined. It may be crumbly at first so keep on mixin!
3. Melt butter in the microwave in a microwave safe bowl for 30 seconds. Stir in the nuts and let cool.
4. Gently stir cooled nuts into dough. Place dough on a lightly floured surface. Lightly flour hands and shape each portion into 2-3 logs, depending on the size cookie you want. Place logs 3 inches apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Then reduce the oven temperature to 300 F.
5. After some cooling, move a loaf to a cutting board and cut diagonally into 1/2 inch thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.
6. Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If they are placed too close together, they may stay soft.
Recipe heavily adapted from: