Prep 20 mins
Cook 50 mins
Great for the holidays
- 2 1⁄2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 pinch ginger
- 1 pinch clove
- 1 pinch salt
- 2 eggs
- 1⁄2 cup pumpkin puree
- 1 teaspoon vanilla extract
- Preheat oven to 350°F Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
- In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients. The dough will be crumbly.
- Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
- Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
I thought this was very true to the recipe... my dough was indeed crumbly in texture (unlike how another person stated). I did NOT use a mixer (maybe she did?) and just stirred the dry and wet together and kneaded by hand incorporating more and more of the little flour crumbles. Eventually it WAS a sticky log on my cookie sheet, but it was ready to bake so no worries! I found the baking time to be right if you like a softer chewier biscotti, but to produce a more authentic hard and crunchy biscotti I sliced after the initial baking time and then baked for 30 minutes on each side. This produced super crunchy biscotti with a really nice mild pumpkin flavor. I was guessing at the "pinch" size, and probably added a bit more clove and ginger than called for but it made for a really tasty cookie. I think next time I will incorporate some type of texture / flavor variation... maybe nuts or dried cranberries or something. Thanks for a great recipe!
For some reason, these didn't turn out too well. I've made Biscotti before and it turned out great. This was supposed to produce a crumbly dough...mine was very sticky and I had to add a lot more flour to get it to form a dough at all. When they came out of the oven they were more doughy/bready than the crunch of Biscotti. The taste wasn't bad but it wasn't my favorite. Unfortunately I wouldn't make this again.
These were absolutely amazing! They were everything I hoped they would be. I used 1 1/4 cup whole wheat flour and 1 1/4 cup all purpose, in addition to substituting all of the sugar for Splenda. So good! Will be making again this weekend!