These perfectly-autumn biscotti embody mild flavors of pumpkin and spice. Dip them in a refreshing hot drink for the perfect breakfast or midday snack!
Course: Breakfast, Snack
Keyword: biscotti, chocolate, cookies, pumpkin
Author: Beth Cato
4Tablespoonsunsalted butter half stick, softened
1 1/4teaspoonspumpkin pie spice
1 1/2teaspoonsbaking powder
1large egg room temperature
1/2cuppure pumpkin puree
1/2cupunsalted pumpkin kernels also called pepitas
Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
Store biscotti in sealed containers at room temperature for days or weeks.