without a doubt, biscotti are a popular coffee house cookie. their crunchy texture makes them the perfect treat to dip into a cup of warm coffee, tea, or hot chocolate. i have never found myself drawn to biscotti in cafes since they tend to be overpriced and hard as a rock. however, as is the case with most baked goods, the homemade version is a whole different story.
i needed to bake a treat to bring into work for my co-worker's birthday last week. instead of making cupcakes or cookies again, i decided to change things up a bit and to make these pumpkin spice biscotti. biscotti are so easy to make at home. just a few simple ingredients.
for an little bit of extra pizzaz, i drizzled royal icing over the top of them too.
these biscotti are full of flavor and they are not too sweet. they are the perfect companion to a warm cup of coffee on a chilly fall day.
needless to say, there were a huge hit at work!
pumpkin spice biscotti
prep time: 10 minutes
baking time: 50 minutes
yields: 20-25 biscotti
adapted from simply recipes
2 1/2 cups all-purpose four
1/2 cup granulated white sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup pure pumpkin puree
1 teaspoon pure vanilla extract
preheat your oven to 350 degrees F. sift together the flour, sugars, baking powder, spices, and salt into the bowl of a stand mixer. add the eggs, pumpkin puree, and vanilla to the dry ingredients. mix until all of the ingredients are incorporated. (if the dough is a bit too sticky, add up to 1/4 cup of more flour.) using two spatulas, spread the dough out on a cookie sheet lined with parchment paper. form the dough into a long oval loaf (approximately 15 inches long by 6 inches wide.) the loaf should be only about 1/2 inch high. bake for 30 minutes, until the center is firm to the touch.
remove the loaf from the oven and allow it to cool for 15 minutes. using a serrated knife, cut the loaf into pieces. (either 1/2 inch or 1 inch wide depending on the size of the biscotti you desire.) lay the cut pieces on their sides on a cookie sheet lined with parchment paper. reduce your oven temperature down to 300 degrees F and bake the cut biscotti for an additional 20 minutes. once baked, allow the biscotti to cool completely. once completely cooled, drizzle with royal icing if desired.
note: the biscotti will be a tad moist and chewy. if you prefer traditionally crisp biscotti, let them sit uncovered overnight in a dry space.