Yay! Back to biscotti! As the weather starts to turn cold, that means hot drinks are coming back into regular rotation! (I mean, I’m a tea-at-all-times-of-the-year kind of girl, but that’s another conversation!)
With hot drinks come biscotti! Those beautiful, double-baked crispy cookies that you dunk into your hot chocolate and then eat. So good!
The great thing about biscotti is that it bakes up as a loaf, takes about five minutes to cut, and then bakes again. A lot of the prep time with biscotti is baking.
I found this recipe here, and the original used melted chocolate chips and chopped pumpkin seeds as a garnish. Honestly, I didn’t think that the biscotti needed it, so I didn’t include it.
Either way, take an hour, bake these, and thank me later!
Yield: 18-24 biscotti, depending on cut size
4 tbsp. (¼ c.) butter, softened
2/3 c. sugar
1¼ tsp. pumpkin pie spice
¾ tsp. cinnamon
1½ tsp. baking powder
½ tsp. salt
½ c. pumpkin puree
2 c. flour
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugar, pumpkin pie spice, cinnamon, baking powder and salt until combined.
Add in the egg and pumpkin puree, then beat until smooth. Add in the flour, and beat on low speed until just combined.
Roll dough out onto the parchment paper, and pat into a long, flat log.
Bake in the preheated oven for 25 minutes. Remove from oven and spray lightly with water. Wait five minutes for dough to cool, then slice on the diagonal into pieces.
Turn oven down to 325°F.
Place biscotti, cut side down, onto baking rack, and bake for 12 minutes. Flip biscotti, and bake on other side for 12 minutes.
Turn off oven, open oven door, and let biscotti cool in the oven. Once completely cool, remove from oven.
Serve with tea, coffee or hot chocolate.