Welcome to October! Didn’t I just say I couldn’t believe summer was over? Well now we’ve propelled into October, fall is in full swing and I’m wondering where September went! It’s all good though. I don’t know about you but I am ready for cooler weather, a change in wardrobe and even a change in the menu when it comes to cooking and baking. It’s time to bring out the flavors of fall. I have been in a baking mood lately and last week I spent a day in kitchen baking all kinds of fun things. One of my favorites was this Pumpkin Pie Biscotti that I found over on My Baking Addiction. From the pumpkin pie spice to the toasted nut’s, it’s got a wonderful blend of flavors that are perfect for fall. I love biscotti because it can be enjoyed any time of day with a cup of coffee or tea. So if you’re in the mood for some fall baking give this recipe a try, you’ll be glad you did!
You don’t have to use a stand alone mixer for this recipe but the dough is firm and I found it much easier to use my Kitchen Aid once I was mixing the wet and dry ingredients together. Just make sure you don’t over mix the dough if you use one.
When you add toasted nuts to the dough it takes the flavor to a whole new level. I love pecans but had a mixture of walnuts and pecans in my pantry so I used them both.
Biscotti is one of my favorite cookies! If they are a favorite of yours you might want to try this recipe for Pine Nut-Orange Biscotti from an earlier post. They are delicious too!
- 3½ cups all-purpose flour
- 1½ cups firmly packed brown sugar (I used dark)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup pumpkin puree
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla
- 2 tablespoons butter
- 1¼ cup nuts, chopped nuts ( I used pecans and walnuts)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine flour, brown sugar, baking powder, salt and pumpkin pie spice in a large mixing bowl, stir well. In another bowl combine pumpkin, eggs and vanilla stirring well with a wire whisk.
- Slowly add pumpkin mixture to dry ingredients, stirring until dry ingredients are moistened (mixture will be crumbly at first).
- Heat butter in a large skillet over medium heat. Add nuts. Cook, stirring constantly until nuts are browned. Remove from heat and cool completely.
- Knead cooled nuts into dough. Place dough on lightly floured surface and divide into two equal portions.
- Lightly flour hands and shape each portion of dough into a 2″ X 10″ log. Place logs several inches apart on a baking sheet. Bake for 24 minutes. Cool logs 15 minutes. Reduce oven temperature to 300 degrees.
- After the logs are cooled, carefully move them to a cutting board and cut diagonally into ½” thick pieces using a serrated knife. The outside of the log will be hard but the inside will still be moist.
- Place the biscotti, cut side up, back on the baking sheet and bake for 8 more minutes. Remove the pan from the oven and flip the biscotti over. Bake another 7 minutes.
- Place biscotti on wire racks to cool keeping them separated as they cool so they don’t stick together.
- *Optional step – dip into or drizzle with melted white chocolate
- Biscotti will keep in an airtight container for several weeks.