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Pumpkin Biscotti
Pumpkin Biscotti
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Pumpkin spice biscotti: Crunchy cookies spiced with cinnamon, nutmeg, ginger, and cloves. Ideal for dunking in coffee!
Ingredients:
  • 2 1/2 (330g) cups flour, plus more for shaping the dough
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 7/8 cup (175g) sugar (that's 1 cup minus 2 tablespoons)
  • 1 tablespoon molassses
  • 2 large eggs, room temperature
  • 1/2 cup (100g) of pumpkin purée
  • 2 tablespoons melted butter
  • 1/2 cup dried sweetened cranberries (optional)
  • 1/2 cup toasted chopped pecans or walnuts (optional)
Instructions:
  • In a bowl, combine flour, baking powder, salt, cinnamon, ground ginger, nutmeg, ground cloves. Preheat the oven to 350°F.
  • Whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract in a large bowl until smooth.
  • Gradually mix the dry ingredients into the wet ingredients in three parts, stirring after each addition until a wet and sticky dough forms. If including dried cranberries or toasted chopped nuts, gently fold them in at this point.
  • Prepare the dough: Line a baking sheet with parchment paper or a silicone mat. Dust a clean surface with 1/4 cup of flour. Place the dough on the floured surface. Dust your hands with flour and gently knead the dough. Divide the dough in half. Shape each half into a 10-11 inch long log. Transfer the logs to the baking sheet and flatten them into rectangles using your fingers. Aim for loaves that are approximately 10-11 inches long, 2 1/2-3 1/2 inches wide, and 1/2 inch high.
  • Bake at 350°F for 25 minutes until golden brown and the center sets.
  • To enhance their crunch, let the biscotti cool for 10 minutes, then slice them into 1/2 to 3/4-inch pieces using a serrated knife. Place the cookies cut side down on baking sheets and bake for an additional 15-20 minutes, flipping them halfway through. Once baked, cool completely and store in an airtight container for up to 2 weeks.

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