How Many Servings?
25 biscotti
Table of Contents
Pumpkin almond biscotti is the perfect crunchy holiday-themed cookie. These biscotti are delightfully aromatic with plenty of spices, including cinnamon, nutmeg, pumpkin pie spice, and cloves. While most cookies are soft and dense, these cookies are uniquely crunchy and dry. But don’t let that fool you. They are incredibly delicious!
This Italian cookie is originally from the Tuscan regions of Italy, but since then, it has become widely popular all over the world. Biscotti are the perfect cookie to enjoy for breakfast, along with a hot cup of tea or coffee. If you are a coffee lover, you will definitely enjoy dipping these pumpkin almond biscotti into a robust cup of coffee.
What Can You Add to your Pumpkin Almond Biscotti?
In this recipe, I add pumpkin pie spice, pumpkin puree, and roasted almonds, but biscotti are the kind of cookies that can be customized to whatever you like. For instance, you can change up the type of nuts and add pistachios, walnuts, or even pecans. You may even want to add some sweetness with dried cranberries or chocolate chips. For a little extra flair, you can also drizzle some melted chocolate over the biscotti. I prefer white chocolate since it matches the pumpkin flavors better, but you can also use milk chocolate or dark chocolate.
Are Biscotti Bread or Cookies?
Biscotti are essentially sliced cookies that are made from loaves that look like bread. These loaves are baked twice and cut into long inch-long pieces. The Italian word biscotti means twice cooked since ‘bis’ means twice and ‘cotti’ means cooked.
How to Serve Pumpkin Biscotti?
You can either eat biscotti on its own or dip it into your tea, coffee, or a rich red wine. Since they are dry and crispy, they are traditionally dipped in Vin Santo, a rich and sweet Italian dessert wine. Dipping the biscotti allows them to absorb all the flavor of the tea, coffee, or wine, and makes them softer.
Tips For The Best Biscotti
- Let the biscotti bake a little longer if you enjoy them crispier.
- Use a serrated knife to cut the biscotti. The serrated knife will make cutting easier, and the cookies won’t become as dense.
- Only let the biscotti cool for about 10 minutes after the first round of baking. If they rest for too long, they will be too hard, but if you cut them too soon, they will crumble.
Preparation
Preheat the oven to 350 F.
Using the paddle attachment, mix the pumpkin puree with the eggs, sugar, and vanilla extract until smooth.
Sift together the flour with cinnamon, clove, pumpkin pie spice, salt, baking powder, and baking soda.
Working in batches, add the flour and mix on medium speed until the dough comes together.
Add the almond and mix until incorporated into the dough.
Transfer the dough to a lightly floured working area, form the dough into a large rectangle shape, and cut it in half into equal parts.
Bake the first bake for 25 minutes using a toothpick to check the center for doneness; it will turn golden brown and feel dense. Let the biscotti cool down for 5 minutes before slicing.
Place the biscotti cut side on the baking sheet and bake for another 16 minutes. Flip them halfway through the baking time. If you want the biscotti harder, bake them for another 10 minutes.
In a microwave-safe bowl, add white chocolate morsels, microwave on medium heat for 30 seconds, mix, and go for another 30 seconds with the fork until smooth.
How Many Servings?
25 biscotti
Ingredients:
Adjust Servings
| 3 ¾ cup all-purpose flour | |
| 1 ½ cup light brown sugar | |
| ¾ cup pumpkin puree | |
| 2 large eggs | |
| 1 tablespoon vanilla extract | |
| 1 ½ teaspoon cinnamon | |
| 1 teaspoon pumpkin pie spice | |
| ¼ teaspoon nutmeg | |
| ¼ teaspoon clove | |
| ¼ teaspoon ginger | |
| 1 teaspoon salt | |
| 1 teaspoon baking powder | |
| 1 teaspoon baking soda | |
| 1 cup whole almond |
Preparation
Rana’s Notes!
Have You Tried This Recipe?
If So, Mention Us @ranasrecipe
Or Use Hashtag #ranasrecipe
Let’s Start Cooking With Love!
Leave a Reply