Delicious Pumpkin Spice Biscotti, twice cooked and glazed with a sweet drizzle A perfect partner for your coffee or tea.
In the truest sense of the word, these Pumpkin Spice Biscotti are biscotti, in that they are twice-baked. That said, they are probably more cookie-like, rather than the super-hard, need-to-dunk-it-to-eat-it biscotti. These are made with butter and very moist pumpkin puree, so I’m not sure there’s any way to ever get them to that point. Nonetheless, they are very delicious and a perfect partner for your coffee or tea, so if you don’t mine that they are a little softer, you will surely love these wonderful Fall flavours!
I actually love these on the softer side, so I haven’t experimented with leaving them longer in the oven too much. I suspect you could definitely extend the second bake time and make them a little crispier. You might also let them sit on the cooling rack over-night to really dry out. Either way, you’ll want to store these in a not-quite-air-tight container, to keep them from getting softer as they sit.
I think you’ll love the perfect Fall flavours in these biscotti. And they’re so easy to make, you’ll want to have a batch around right through the Fall months :)
Pumpkin Spice Biscotti
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 1/2 tsp. cinnamon
- 1 1/4 tsp. ginger
- 3/4 tsp. nutmeg
- 1/2 cup butter at room temperature
- 1 cup white sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 cup canned pumpkin not pie filling
- 1 cup icing sugar
- Hot water
- Preheat oven to 300° F. and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, salt and spices. Whisk well to combine. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine. Add dry ingredients and mix until well combined.
- On prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (leaving as much room in between as you can as they will spread a bit). The dough is very moist, so using moistened hands, shape and smooth the dough as best you can. It doesn't need to be perfectly smooth. Your goal should be just to make it a uniform thickness and width, so it bakes evenly.
- Bake in preheated oven for 40 minutes, or until firm and sounding hollow when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
- Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 10 minutes. Turn biscotti over and bake a further 10 minutes. Remove to a cooling rack and allow to cool completely.
- If desired, top with an icing sugar glaze. Add icing sugar to a small bowl. Add enough hot water to form a thin glaze. Line cooled biscotti up so they are right up against each other (so the drizzle only goes on top and not down the sides). Drizzle glaze over biscotti and leave to set.
- Store biscotti at room temperature in a not-quite airtight container. Biscotti will soften somewhat the longer they sit.