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The origins of biscotti can be traced back to the Tuscan region of Italy, where it was originally created as a long-lasting snack for travelers. The term "biscotti" refers to "twice-baked," which describes the method used to create this delightful treat. Traditionally, the dough is shaped into logs, baked once, then sliced and baked again to achieve its signature crunch. This process not only extends the shelf life of the biscotti but also allows it to develop a rich flavor and a firm texture.

Pumpkin Biscotti

Embrace the flavors of fall with this delightful Autumn Spice Pumpkin Biscotti recipe! Perfectly crunchy and packed with seasonal spices like cinnamon and nutmeg, these biscotti are a tasty companion to your favorite hot beverages. Made with pumpkin puree for added moisture and a hint of sweetness, each bite captures the essence of autumn. Whether enjoyed solo or dipped in chocolate, this treat is sure to elevate your cozy moments this season. Get ready to indulge!
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Ingredients
  

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup pumpkin puree (canned or fresh)

2 large eggs

1 tsp vanilla extract

1/2 cup chopped pecans or walnuts (optional)

1/2 cup white chocolate chips (optional)

1 egg white (for brushing)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

      Combine Sugars and Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth and well combined.

        Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the pumpkin mixture. Stir until just combined, being careful not to overmix. If desired, fold in the chopped nuts and white chocolate chips.

          Shape the Dough: Turn the dough out onto a lightly floured surface. Divide the dough in half and shape each half into a log about 12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving space between them.

            Brush with Egg White: In a small bowl, whisk the egg white until frothy. Brush the tops of the dough logs with the egg white to give a shiny finish.

              Bake the First Time: Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch. They will spread slightly during baking.

                Cool and Slice: Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes. Carefully transfer them to a cutting board. Using a sharp knife, slice the logs diagonally into 1-inch thick pieces.

                  Bake the Biscotti: Place the sliced biscotti back on the baking sheet, cut side down. Bake for an additional 10-12 minutes, flip them over, and then bake for another 10-12 minutes until they are crisp and golden.

                    Cool Completely: Remove from the oven and let them cool completely on a wire rack.

                      Serve and Enjoy: Enjoy your pumpkin biscotti with a hot cup of coffee or tea, and if desired, dip them in melted chocolate for an extra treat!

                        Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 24 biscotti