Nothing says biscotti to me than the crunch of the cookie, combined with the right mix of flavors and a good cup of coffee to dunk that cookie right into. Originating from Italy, this type of cookie has found its way into many kitchens, adapting itself from the traditional biscotti to various seasonal flavors, such as pumpkin.
Biscotti - An Italian Tradition With American Flavors
Biscotti are twice-baked, oblong-shaped cookies that are known for their crisp bite and texture. This Italian cookie is traditionally made with basic ingredients like flour, sugar, eggs, and almonds, creating a sturdy and long-lasting cookie ideal for dunking in coffee.
While Italian biscotti typically emphasize flavor simplicity, the American version embraces the creativity of a wider range of flavors. The difference between the two lies in sweetness, texture, and ingredients used. Italian biscotti tend to be less sweet, with a hard and dry texture that is perfect for dipping into coffee, whereas American versions are a bit softer and sweeter, incorporating other ingredients, like pumpkin spice.
Ingredient Line-Up
Butter – room temperature unsalted butter is best for this recipe.
Sugars – you’ll use a combination of both granulated sugar and brown sugar.
Eggs – let the eggs come to room temperature for at least one hour.
Vanilla Extract – I prefer pure vanilla extract, but imitation vanilla works too.
Pumpkin Puree – be sure to use pure pumpkin and not pumpkin pie mix.
All-Purpose Flour – sift the flour with the other dry ingredients. If you don’t use a scale to weigh your flour, spoon the flour into a measuring cup and level it off.
Espresso Powder – adding espresso powder deepens the flavor; instant coffee can be used if you don’t have espresso powder, however the flavor will not be as rich.
Baking Powder – helps cookies rise in the oven.
Salt – adds flavor and balances the sweetness in the cookie.
Spices – cinnamon, ginger, nutmeg and allspice comprise the spices in this cookie; pumpkin pie spice can be used instead.
Crystalized Ginger (optional) – if you have it, adding finely chopped crystalized ginger will take this cookie to the next level.
White Chocolate Chips/Vanilla Almond Bark – you’ll add white chocolate chips to the cookie base. When you dip the cookies, you can either use white chocolate chips or vanilla almond bark.
Vegetable Shortening (optional) – if you choose to dip the biscotti using white chocolate chips, you’ll want to add some vegetable shortening to loosen up the chocolate and make it easier for dipping. If you use vanilla almond bark, you won’t need this.
Tools Needed
Mixer – either a hand mixer or stand mixer works. If using a stand mixer, you’ll need the paddle attachment.
Measuring Cups/Spoons – you’ll need measuring cups and measuring spoons.
Spatula – be sure to scrape down your mixing bowl with a spatula to incorporate the ingredients together.
Cooling Racks – use a cooling rack to finish cooling down the biscotti.
Cookie Sheet, Parchment Paper/Baking Mat – you’ll need two cookie sheets lined with either parchment paper or silicone baking mats.
Mixing Bowls – you’ll need mixing bowls for the ingredients, as well as a microwave safe bowl for melting the chocolate for dipping.
Small Whisk – you’ll use a small whisk to mix dry ingredients together.
Serrated Knife – use a serrated knife to cut the biscotti.
The Perfect Fall Treat - Pumpkin Biscotti
These pumpkin biscotti take on the basic characteristics of a basic biscotti cookie, along with the warmth of fall by adding a pumpkin spice mixture. By incorporating pumpkin puree, along with those traditional fall spices (cinnamon, ginger, nutmeg, and allspice), these biscotti offer a fall-inspired twist to the traditional recipe.
Pumpkin Biscotti
Ingredients
- 3 cups all-purpose flour
- 1 tbsp espresso powder (can substitute with instant coffee)
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 2 tbsp crystallized ginger, finely chopped (optional)
- 6 tbsp butter, room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 large eggs
- 3/4 cup pure pumpkin puree
- 1 tsp vanilla
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350℉
- Combine flour, baking powder, espresso powder, salt, cinnamon, ground ginger, nutmeg, allspice, and chopped crystallized ginger into a medium size bowl. Whisk well to combine and set aside.
- Place butter, granulated sugar and brown sugar into your mixer fitted with the paddle attachment. Mix until the mixture is fluffy; about 1-2 minutes on medium speed.
- Add the eggs one at the time, mixing well between each addition. Add pumpkin puree and vanilla. Mix well.
- Slowly add the flour mixture into the bowl and incorporate just until combined. Stir in the white chocolate chips.
- Place the bowl into the refrigerator to chill dough for about 30 to 45 minutes. This will make the dough easier to work with.
- Once chilled, split the dough in half and place each half onto a cookie sheet lined with parchment paper or a silicone baking mat. Press down on the dough to shape into logs. PRO TIP: wet your hands with water or use cooking spray to keep the dough from sticking to your hands.
- Bake for 30 minutes at 350℉. Remove from the oven and let the logs cool on the cookie sheets for 15 minutes. Lower the oven temperature to 325℉.
- Once cooled for 15 minutes, slice logs into cookie slices. Place each cookie, cut side down, onto the baking sheet and bake for 10 minutes.
- Remove cookies from the oven, turn them over to the other cut side and bake for an additional 10 minutes.
- Remove cookies from the oven and let them cool on their cookie sheet for 5 minutes before moving to a cooling rack.
- Cool completely before dipping or enjoy as-is. Store in a container on the counter. Can also be frozen for later enjoyment.
Notes
Pumpkin Spice Chocolate for Dipping
Ingredients
- 12 oz white chocolate chips OR vanilla almond bark
- 1 tbsp vegetable shortening omit if using almond bark
- 1/2 tsp pumpkin spice
Instructions
- Slowly melt the white chocolate chips with the vegetable shortening (or almond bark) in the microwave for 30 seconds. Remove, stir and microwave in 10-15 second increments until melted. Be careful not to burn the chocolate.
- Once melted, add the pumpkin spice and stir.
- Line a cookie sheet with parchment paper or use a silicone baking mat.
- Dip half side of each cookie into the chocolate coating and place on parchment paper to dry.
- Once dried, store in a container on the counter.
Enjoy The Flavor of the Season
Pumpkin biscotti brings the flavor of fall to your coffee routine. Get those pumpkin spice lattes ready to dunk these cookies into. Another great pairing with coffee is homemade pumpkin pie spice and pumpkin pie.
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