The week before our last exam, I baked some study snacks for my friends and me. Baking is my therapy and I love sharing what makes me happy! One of the treats I shared was this pumpkin pie biscotti. Biscotti of any kind is one of my favorite things to bake. This recipe is very simple and tastes like Thanksgiving! It’s absolutely divine with a mug of rich coffee.
If you’ve never made biscotti before, the general method is to bake large planks of the dough, slice the planks into dippable bars, and bake the bars again to give them biscotti’s characteristic crunch and a sturdy enough constitution to handle being dunked into coffee.
Pumpkin Pie Biscotti
- 2 tablespoons butter, grated
- 3 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon pumpkin pie spice (if you don’t have pumpkin pie spice, make your own! Recipe follows)
- 2 large eggs
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 cup pecans, coarsely chopped
Preheat oven to 350 degrees. Blend together all of the dry ingredients and grated butter (yes, grated. I keep a stick of butter in my freezer and use a cheese grater to grate the necessary amount right into my mixing bowl. This basically does the same thing as cutting in butter, but I think it’s easier!) Combine the wet ingredients in a separate bowl, and then add to the dry ingredients. Fold in pecans once dough comes together. Divide the dough in half and form two planks (about 4″x10″ – the exact size isn’t crucial) on a baking sheet. Bake until the planks are firm to the touch, about 25-30 minutes. Let them cool for about 15 minutes. Decrease your oven temperature to 300 degrees. After the planks have cooled, transfer them to a cutting board and cut them into one-inch-thick slices, using a serrated knife. This may take some practice to keep the slices from breaking at the ends, but be gentle and patient. It is possible! Lay all of the slices back on the baking sheet, cut side up, and bake for 20 minutes, flipping the slices over halfway through. Let them cool completely and enjoy with a cup of coffee!
FYI: Ideally, these would have white chocolate drizzled over them. I attempted this, but accidentally got a little bit of water in my melting white chocolate and it caused the texture to get all weird, so I had to scrap that part.
PS. Here’s a recipe for pumpkin pie spice if you’re out: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves.