Pumpkin Walnut Biscotti

Written by buzzleena November 09, 2012

Biscotti are twice baked biscuits originating from Plato, Italy.  Centuries ago, these dry biscuits are nonperishable food that was particularly useful during journeys and wars. Made its comeback by staring at customers from a jar or individually, beautifully packed on the counters of cafe chains; it can pretty pricey for a slice of dry, coffee dunking bread. So I decided to Google up how this yummy biscuits are made and turns out, even though it’s twice baked, they are pretty easy to make. ( hey, the next time I heading to Starbucks, Imma sneak some for dunking..hihi) There are endless variations to this biscotti but since Pumpkins are pretty popular at the end of October you know why, my first attempt of making biscotti includes this vibrant fruit..or is it a vegetable? oh well. Here’s the recipe I got from http://www.simplyrecipes.com

  • 2 1/2 cups of flour
  • 1 cup of sugar (I reduced to 3/4 cups)
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • Pinch of ginger
  • Pinch of cloves
  • Pinch of salt
  • 2 eggs
  • 1/2 cup of pumpkin purée
  • 1 teaspoon of vanilla extract
  • (I added some walnuts)

How to:

1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

The loaf before it was baked for the second time:

 

 

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