Pumpkin Biscotti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cookie
Serves: ~30 biscotti
Ingredients
  • 4 tablespoons/ 56 grams butter, softened
  • ⅔ cup/ 130 grams sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup/ 113 grams pumpkin puree
  • 2 cups/ 240 grams all-purpose flour
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, using an electric mixer, cream together the butter, sugar, cinnamon, ginger, nutmeg, baking powder, and salt. Beat until smooth and creamy.
  4. Beat in the egg and pumpkin puree. Scrape down the sides of the bowl as needed.
  5. Turn the mixer to low and slowly add in the flour. Mix until just combined.
  6. In the bowl, gather the dough into a loose ball. Divide the dough in half and place onto the baking sheet. Give yourself space, the dough is sticky and you'll be reshaping it on the baking sheet.
  7. Shape each half of the dough into a long flat rectangular log, about 10"x2.5".
  8. Bake the logs on the baking sheet for 25 minutes.
  9. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 325°F/160°C.
  10. After 5 minutes, use a sharp serrated knife to cut the log crosswise into ¾" pieces. Do your best to cut straight up and down so the biscotti will stand upright during the second bake.
  11. Arrange the biscotti on the baking sheet so they are standing on their bottom edge and there is a little space between each cookie.
  12. Bake for 40-45 minutes or until the edges start to turn golden.
  13. Turn off the oven, crack open the door, and let the biscotti cool completely inside the oven.
  14. Serve plain, with coffee, or even with nutella.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/10/10/pumpkin-biscotti/