Pumpkin Biscotti

5 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
3 Hours 25 Mins
Yield
Makes about 30 pieces
November 2012
RECIPE BY Southern Living

Ingredients

  • 1 cup shelled, raw pumpkin seeds
  • 1 cup sugar
  • 6 tablespoons butter, softened
  • 1 cup canned pumpkin
  • 2 large eggs
  • 3 1/2 cups all-purpose baking mix
  • 1 tablespoon pumpkin pie spice

How to Make It

Step 1

Preheat oven to 325°. Bake pumpkin seeds in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

Step 2

Meanwhile, beat sugar and butter at medium speed with an electric mixer until creamy. Stir in canned pumpkin. Add eggs, 1 at a time, beating until blended after each addition. Add baking mix and pumpkin pie spice, beating until blended.

Step 3

Gently fold pumpkin seeds into sugar mixture. Cover and freeze 1 hour or until firm.

Step 4

Divide dough in half. Shape each portion into a 12- x 3-inch slightly flattened log on a lightly greased baking sheet, using lightly floured hands.

Step 5

Bake at 325° for 35 minutes or until firm. Transfer to wire racks; cool completely (about 1 hour). Cut each log diagonally into 3/4-inch-thick slices with a serrated knife, using a gentle sawing motion. Place on greased baking sheets.

Step 6

Bake at 325° for 20 minutes; turn cookies over, and bake 20 more minutes. Transfer to wire racks; cool completely (about 30 minutes). Store in airtight containers up to 4 days.

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Ratings & Reviews

KdotMdot's Review

KdotMdot
November 21, 2012
Very sticky consistency - even after putting in freezer for the hour. The finished product was good - and once I dipped one side in chocolate, they were a hit at work.

Bayjo80's Review

kmartin234
November 07, 2012
This is not a review since I have not tried this yet. However, I note that there is no salt in this recipe. I suggest that adding some would make all the difference in taste. Density would be another matter. Sorry, no stars until I check this out.

BiscuitsNHoney's Review

baker25
November 07, 2012
N/A

baker25's Review

Bayjo80
November 04, 2012
This recipe was ok. It didn't have a strong enough pumpkin flavor and the the consistency was too airy for me. I like a denser biscotti. I love the idea of pumpkin biscotti and will try to adapt a different recipe to suit my needs.

kmartin234's Review

BiscuitsNHoney
October 30, 2012
These biscotti had no flavor. I followed the recipe and tasted the dough just to be sure I could taste the pumpkin flavor which I could so I didn't add any more pumpkin spice, but I would recommend adding more. I did add chopped pecans as well. I love biscotti, but this one did not make the grade!