Oct 02, 2014, Updated May 07, 2023 Keeping in tune with the fall recipes, here’s next – Pumpkin Biscotti. I had no idea what biscotti were until I moved to USA but after having them I realized they are very similar to what we call “rusk” in India. In fact I have cake rusk recipe on my blog, just like biscotti they are also crisp, crunchy, baked twice and perfect for tea/coffee time. Whenever I buy my coffee from Starbucks, I never fail to take a vanilla almond biscotti along with, it just goes so well with the coffee. I like to dunk in my biscotti into my coffee and eat it. How you like to eat yours?
Traditionally biscotti were made without any fat, so no oil and no butter. But now of course a lot of recipes call for butter, it definitely enhances the taste. But while making these pumpkin biscotti, I stuck to the traditional recipe and did not use any fat. Makes me feel less guilty of eating them all the time! Making biscotti at home is really simple, you do not even need a mixer for it. I mean sure you can use your hand/stand mixer but I just used my hands. You mix together the dry ingrdients and then mix together the wet ingredients and then just pour wet into dry. Roll the dough into logs and bake until firm. Biscotti is baked twice so this is the 1st baking. Let the logs cool down a little and then cut them into slices and bake again till crunchy and that’s it! Your homemade biscotti is ready! Easy right?
For these pumpkin biscotti, I used Trader Joe’s Pumpkin pie spice and cinnamon powder. I also added some real pumpkin to really get that pumpkin flavor. Even though I didn’t use a whole lot of pumpkin because I wanted just a subtle pumpkin flavor in these biscotti. For the second baking, I baked them for 15 minutes on each side because I wanted really crispy biscotti. You can bake them anywhere between 10-15 minutes depending on how crispy you want them to be. Longer you bake, the crispier and crunchier the biscotti would be. I prefer really crunchy ones because I dip them in my chai and eat them, if you prefer eating them as much, you might want to bake them for around 10 minutes. I also dipped some in chocolate and used Wilton candy melts for the same. This is totally optional and can be skipped if you are not a chocolate fan. These pumpkin biscotti are perfect for fall morning with a cup of this Pumpkin Spice Chai Tea Latte!
Method
- Preheat oven to 325 F degrees. In a bowl sift together all purpose flour, baking powder, salt, cinnamon powder and pumpkin pie spice. To the flour mixture add granulated sugar. Mix till all dry ingredients are well combined. Set aside.
In another bowl crack 2 eggs and also add in the vanilla. Whisk till eggs and vanilla are well combined. Add in the pumpkin puree. Mix till all wet ingredients are well combined. Pour wet ingredients into dry. Mix first using a spatula till wet ingredients are evenly dispersed throughout the mixture. Now use your hands to bring it all together and form a dough. You can also do this using your stand mixer fitted with paddle attachment. [If the dough isn’t coming together, try adding 1 teaspoon of milk/water]. Transfer the dough to a lightly floured surface. Knead the dough till it’s smooth and then divide it into 2 equal parts. Roll each half into a log, around 7 inches in length. Place the logs on a baking sheet lined with parchment paper/silicone mat. Press the dough and flatten the logs slightly before putting them in the oven.
Bake the logs at 325 F degrees for 35-40 minutes or until firm to touch. Allow to cool for 15 minutes and then cut the logs diagonally into slices. Reduce the temperature of the oven to 300 F degrees. Transfer the baking sheet into the oven and bake at 300 F degrees for 10-15 minutes, remove from oven, flip the biscotti and bake the other side for 10-15 minutes as well. The longer you bake, the crispier the biscotti would be.
To dip them in chocolate, allow them to cool. Melt 1 cup of candy melts in a microwave. Dip biscotti in the melted chocolate and sprinkle some sliced almonds on top (optional). Enjoy with a cup of chai or coffee!
- Adjust sugar to taste, I added 3/4 cup + 2 tablespoons of granulated white sugar, you might not want to add additional 2 tablespoons if you prefer less sweet biscotti.
- The longer you bake the biscotti [2nd time around] the crispier and crunchier they would be. So adjust your baking time according to preference.
- You can use either fresh or canned pumpkin for this recipe, I used canned.
title: “Pumpkin Biscotti " ShowToc: true date: “2024-10-25” author: “Jason Loyd”
Oct 02, 2014, Updated May 07, 2023 Keeping in tune with the fall recipes, here’s next – Pumpkin Biscotti. I had no idea what biscotti were until I moved to USA but after having them I realized they are very similar to what we call “rusk” in India. In fact I have cake rusk recipe on my blog, just like biscotti they are also crisp, crunchy, baked twice and perfect for tea/coffee time. Whenever I buy my coffee from Starbucks, I never fail to take a vanilla almond biscotti along with, it just goes so well with the coffee. I like to dunk in my biscotti into my coffee and eat it. How you like to eat yours?
Traditionally biscotti were made without any fat, so no oil and no butter. But now of course a lot of recipes call for butter, it definitely enhances the taste. But while making these pumpkin biscotti, I stuck to the traditional recipe and did not use any fat. Makes me feel less guilty of eating them all the time! Making biscotti at home is really simple, you do not even need a mixer for it. I mean sure you can use your hand/stand mixer but I just used my hands. You mix together the dry ingrdients and then mix together the wet ingredients and then just pour wet into dry. Roll the dough into logs and bake until firm. Biscotti is baked twice so this is the 1st baking. Let the logs cool down a little and then cut them into slices and bake again till crunchy and that’s it! Your homemade biscotti is ready! Easy right?
For these pumpkin biscotti, I used Trader Joe’s Pumpkin pie spice and cinnamon powder. I also added some real pumpkin to really get that pumpkin flavor. Even though I didn’t use a whole lot of pumpkin because I wanted just a subtle pumpkin flavor in these biscotti. For the second baking, I baked them for 15 minutes on each side because I wanted really crispy biscotti. You can bake them anywhere between 10-15 minutes depending on how crispy you want them to be. Longer you bake, the crispier and crunchier the biscotti would be. I prefer really crunchy ones because I dip them in my chai and eat them, if you prefer eating them as much, you might want to bake them for around 10 minutes. I also dipped some in chocolate and used Wilton candy melts for the same. This is totally optional and can be skipped if you are not a chocolate fan. These pumpkin biscotti are perfect for fall morning with a cup of this Pumpkin Spice Chai Tea Latte!
Method
- Preheat oven to 325 F degrees. In a bowl sift together all purpose flour, baking powder, salt, cinnamon powder and pumpkin pie spice. To the flour mixture add granulated sugar. Mix till all dry ingredients are well combined. Set aside.
In another bowl crack 2 eggs and also add in the vanilla. Whisk till eggs and vanilla are well combined. Add in the pumpkin puree. Mix till all wet ingredients are well combined. Pour wet ingredients into dry. Mix first using a spatula till wet ingredients are evenly dispersed throughout the mixture. Now use your hands to bring it all together and form a dough. You can also do this using your stand mixer fitted with paddle attachment. [If the dough isn’t coming together, try adding 1 teaspoon of milk/water]. Transfer the dough to a lightly floured surface. Knead the dough till it’s smooth and then divide it into 2 equal parts. Roll each half into a log, around 7 inches in length. Place the logs on a baking sheet lined with parchment paper/silicone mat. Press the dough and flatten the logs slightly before putting them in the oven.
Bake the logs at 325 F degrees for 35-40 minutes or until firm to touch. Allow to cool for 15 minutes and then cut the logs diagonally into slices. Reduce the temperature of the oven to 300 F degrees. Transfer the baking sheet into the oven and bake at 300 F degrees for 10-15 minutes, remove from oven, flip the biscotti and bake the other side for 10-15 minutes as well. The longer you bake, the crispier the biscotti would be.
To dip them in chocolate, allow them to cool. Melt 1 cup of candy melts in a microwave. Dip biscotti in the melted chocolate and sprinkle some sliced almonds on top (optional). Enjoy with a cup of chai or coffee!
- Adjust sugar to taste, I added 3/4 cup + 2 tablespoons of granulated white sugar, you might not want to add additional 2 tablespoons if you prefer less sweet biscotti.
- The longer you bake the biscotti [2nd time around] the crispier and crunchier they would be. So adjust your baking time according to preference.
- You can use either fresh or canned pumpkin for this recipe, I used canned.
