Pumpkin Biscotti
Photo: Iain Bagwell; Styling: Heather Chadduck
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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Bayjo80's Review
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
N/A
baker25's Review
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
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!
KdotMdot's Review