I think I could write a cookbook just on biscotti. This is my fifth post featuring various biscotti recipes. I think biscotti are the perfect cookie, great for breakfast with a cup of coffee, afternoon with a cup of tea, or a delightful dessert or late evening treat with a cup of coffee or glass of wine. Make an assortment and package as gifts, sure to be a hit with all on your list.
Pumpkin Pecan Cranberry Biscotti
Ingredients
- 3 1/2 cups flour
- 1 1/2 cups packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, softened
- 1/4 cup chopped pecans
- 1/2 cup dried cranberries
Instructions
-
Preheat oven to 350 degrees. Combine dry ingredients in a medium bowl, mix well. In a large mixing bowl, combine puree, egg, vanilla, and butter. Mix at medium speed until combined, slowly add dry mixture, combine until all of the dry ingredients have been incorporated. Stir in pecans and cranberries. Turn dough out onto a lightly floured surface knead slighty, divide into two pieces. Form each piece into a log approx. 12 inches by 2 inches. Place on parchment lined baking sheet. Bake logs for 25 minutes, remove and let cool for 15 minutes. Slice the logs diagonally in 1/2 inch slices and return to baking sheet cut side up. Return to oven and bake at 325 an additional 15 minutes - flip pieces after 7 minutes. Cool
I made biscotti for the first time last Christmas and it was a hit. I don’t think I let the second bake go long enough, though.
Shelby – depending on how thick your biscotti slices are, you might need to add an additional 5 – 10 minutes to get them dry and crisp. Enjoy!