Pumpkin Biscotti's

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! 

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INGREDIENTS:

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

DIRECTIONS:

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:

Gimme Some Oven's Pumpkin Pie Biscotti