- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 tsp Baking powder
- 4 tsp Pumpkin spice
- ½ tsp Salt
- 2 Eggsroom temperature
- ¾ cup Sugar
- ½ cup Pumpkin puree
- ¼ cup Vegetable oilor canola oil
- 2 tsp Vanilla extract
Pumpkin Biscotti
These Pumpkin Biscotti always remind me of happy vacations in Italy. Living the Tuscany dream and hiring vespas and riding through the countryside. We would stop for coffee in little mountain villages and the coffee is always accompanied by a little homemade biscotti. This is my take on the Italian classic.
Start by mixing dry and wet ingredients together to make a dough. Shape the dough into two log shapes and bake in the oven for about 30 minutes. Slice the log into 24 slices and bake these for a 2nd time for 15-20 minutes. Serve with strong Italian coffee.
To make Pumpkin Biscotti, you will need the following ingredients:
Steps to make Pumpkin Biscotti
1 | Heat the oven and prepare a baking sheet | 5 |
Preheat the oven to 325 °F and place the rack in the center of the oven. Line a baking sheet with parchment paper. | ||
2 | Mix the dry ingredients | 1 |
Mix the 1 cup of all purpose flour, 1 cup of whole wheat flour, 1 teaspoon of baking powder, 4 teaspoons of pumpkin spice and ½ a teaspoon of salt together in a medium bowl. | ||
3 | Combine eggs and sugar | 2 |
In a separate bowl, whisk together 2 eggs and ¾ cup of sugar. | ||
4 | Add pumpkin puree, oil and vanilla | 2 |
Whisk in ½ a cup of pumpkin puree, ¼ cup of oil, 2 teaspoons of vanilla extract. Whisk for about a minute or so. | ||
5 | Combine the wet and dry ingredients | 5 |
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon until just combined. | ||
6 | Divide and shape the dough | 3 |
Scoop out ½ the dough using a large spoon or your hand. Place it on the baking sheet and shape it into a log using damp fingers. Place the 2nd half of dough next to the log and shape it to create a 2nd log. | ||
7 | Bake | 30 |
Bake for about 30 minutes until golden. | ||
8 | Leave to cool | 10 |
Leave the biscotti logs to cool on the baking sheet for about 10 minutes. Once cool, transfer the logs to a cutting board. | ||
9 | Slice at an angle | 3 |
When they are cool enough to touch, slice each log into cookies about ½ - ¾ inch thick. | ||
10 | Bake for a second time | 20 |
Place the biscotti slices back on the baking sheet and return to the oven to bake for 15-20 minutes. Turn once halfway through cooking. | ||
11 | Allow to cool | |
Once cooked, transfer the biscotti onto a wire rack and leave to cool completely. | ||
12 | Serve | |
Serve with strong Italian coffee. | ||
