- 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 |
2 | Mix the dry ingredients | 1 |
3 | Combine eggs and sugar | 2 |
4 | Add pumpkin puree, oil and vanilla | 2 |
5 | Combine the wet and dry ingredients | 5 |
6 | Divide and shape the dough | 3 |
7 | Bake | 30 |
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 |
10 | Bake for a second time | 20 |
11 | Allow to cool | |
12 | Serve | |