Pumpkin Spice Biscotti

DSC05178It’s been a while since I’ve made biscotti, but a few years ago I was on quite the kick, trying my hand at pumpkin and hazelnut biscotti, oatmeal raisin biscotti, pistachio cherry biscotti, and hazelnut cinnamon chip biscotti. I really like biscotti because they’re subtly sweet, and great dunkers for coffee. And clearly the flavor possibilities are endless. This time I tried pumpkin spice biscotti, using a recipe I found on PBS’s Fresh Tastes blog. I loved the addition of pumpkin seeds, and it was a great way to use my last half cup of homemade pumpkin puree. These are a wonderful fall treat, especially with your morning cup of coffee.

Pumpkin Spice Biscotti (from Fresh Tastes; makes 13 biscotti cookies)

2 1/2 cups of all-purpose flour
1/2 cup white granulated sugar
1/4 cup light brown sugar
2 tablespoons pumpkin seeds
1 teaspoon of baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1/2 cup of pumpkin puree
1/2 teaspoon of vanilla extract
1/2 tablespoons unsalted butter, melted
1 tablespoon Demerara sugar

Preheat the oven to 350 degrees and line a baking sheet with parchment.

In a medium bowl, whisk together the flour, white sugar, brown sugar, pumpkin seeds, baking powder, pumpkin spice and salt.

In another bowl, whisk together the eggs, pumpkin puree and vanilla extract. Add the pumpkin mixture to the dry ingredients and stir to incorporate. Flour your hands and knead the dough into a ball. Transfer the dough to the baking sheet and shape into a rectangle that measures 12 1/2-inches long by 4 1/2 inches wide. Brush the top of the biscotti with melted butter and sprinkle the Demerara sugar on top.

Bake for 24 minutes until the center is firm and the edges are golden brown. Cool for 10 minutes. Set the oven to 300 degrees. Using a serrated knife, cut the rectangle into one-inch biscotti slices. Set the biscotti on their side and bake for 10 minutes, then flip onto the other side and cook for 10 additional minutes.

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