Pumpkin Spice Biscotti

Biscotti is one of those things that I wasn't quite sure I wanted to tackle. In the past, any cookie recipe that needs to be made into a log and then cut out has not gone well for me. However, I had some pumpkin I needed to use up, and I threw a couple of ideas out to my parents, and biscotti was the winner. As I was mixing it, I felt like the dough was really crumbly and didn't want to mix well, and I was afraid I was going to have quite the mess on my hands. Eventually, it all mixed together and turned out pretty well. The recipe says to form a log with the dough, which in my head meant a round log, but given the dimensions that are in the recipe, it ended up being more of a flat log, and I'm still not sure I ever met the width measurement. Also, as the biscotti was baking the second time around, I wasn't sure how crunchy it was supposed to get while in the oven, so I baked it a few minutes {maybe 5}longer than the recipe calls for. The result? A partially crunchy, partially soft cookie with great flavor and a hint of sweetness from the cranberries. I'm sure it is much more crunchy now that it has been sitting all night, but I haven't checked it yet. Enjoy this twice-baked Italian cookie with a steaming mug of tea or coffee or even hot chocolate. It's definitely a great fall treat!

Pumpkin Spice Biscotti
slightly adapted from thesweetslife.com
Yield: 15 servings or 30 servings if cut in half

2 1/2 cups all-purpose flour
1 cup sugare
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of ginger
pinch of cloves
pinch of salt
2 eggs
1/2 cup pumpkin puree
1 tsp. vanilla extract
1/4 cup dried cranberries
1/4 cup chopped pecans

Preheat oven to 350 degrees F.
In a large mixing bowl, sift together flour, sugar, baking powder, salt, and spices.

In medium bowl, whisk together eggs, pumpkin, and vanilla.
Pour the pumpkin mixture into the dry ingredients and beat with an electric mixer on low until ingredients are combined. {I finished this step with a wooden spoon. This is when I thought the ingredients were not going to combine very well.}
Fold in cranberries and pecans.
Turn dough onto a lightly greased baking sheet and shape into a large log, approximately 15-20 inches by 6-7 inches by 1/2 inch thick.

Bake at 350 for 22-30 minutes, until the center is firm to the touch.
Allow biscotti to cool for 15 minutes. Reduce oven temperature to 300 degrees F.
With a serrated knife, cut biscotti into 1-inch wide pieces. If desired, cut pieces in half.

Bake for an additional 15-20 minutes.

Cool completely.

If you want them even crunchier, leave out uncovered overnight before storing. Pin It