Recipe by RecipeNut
Great at Thanksgiving time!
Top Review by Northwest Suechef
I actually have a second batch of these in the oven right now. They came out perfectly both times. There is an error in the recipe, it doesn't say when to add the flour, but most of us who bake can figure this out (I added after the pumpkin and before the fruit and nuts). These are wonderful, my family begged me to make more. I don't do canned frosting so made my own (there are many good recipes here on the zaar, and it's so easy and tastes so much better than canned) and frosted each one individually. They were good without the frosting, so will probably stick to the drizzle. Will be making these again and again. Yum!
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1 dash ground cloves
- 1 1⁄4 cups sugar, plus
- 2 tablespoons sugar
- 1 cup butter, softened
- 15 ounces solid-pack pumpkin (15 ounces)
- 2 tablespoons water
- 1 cup dried cranberries
- 1⁄2 cup chopped pistachio nut (optional)
- 1⁄2 cup cream cheese frosting
Directions See How It's Made
- Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
- Combine flour, baking powder, salt, cinnamon, ginger and cloves in medium bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy. Add pumpkin and water; beat until well blended. Stir in cranberries and pistachio nuts, if desired.
- Shape dough into 2 logs, each about 14 inches long and 4 to 5 inches wide, on prepared cookie sheets. Bake about 40 minutes or until firm to the touch. Remove from oven; cool 20 minutes. Transfer logs to cutting board; cut into 1 inch thick slices. Arrange slices on cookie sheets; bake 20 minutes or until dry and lightly browned. Cool biscotti on wire racks.
- Microwave frosting in small bowl on HIGH 30 seconds or until melted. Drizzle over biscotti.