Biscotti is a super easy Italian cookie to make. Plus they last a couple of weeks in a well sealed container (assuming they are not eaten first.)
I don’t make biscotti very often but when I do the kids usually inhale the crispy cookie logs either dipped in hot chocolate or milk. My Nonna’s Biscotti Recipe is also a keeper and made in a completely different technique.
If you prefer chocolate biscotti, be sure to check out our Brownie Biscotti or a traditional Almond Biscotti made with Olive oil vs butter of the the previous recipes.
Homemade Biscotti does take time but really it is just baking time. It is well worth the 2nd baking of the individual slices to get the crispest end product.
Be sure to watch the second bakes as they can burn easily. I have learned to lower the oven temperature for this step.
What is Biscotti
Biscotti is a cookie but the goal is to make a hard crisp log. It is made with a simple dough that you can customize with your favorite extracts and add-ins.
In this method, you divide the dough into a “logs”, which you will then bake, allow to cool, slice, bake again, flip, and then bake again. Just be sure to cut each slice the recommended width or you have the potential to burn them if they are too narrow. (mine got a little burned for this reason)
WHAT YOU NEED TO MAKE BISCOTTI
- Flour
- Butter
- Sugar
- Seasoning
- Pumpkin puree
- Egg
- Baking Powder
You will have extra pumpkin if using a 15 oz can, so think about making this Apple Pumpkin Streusel Cake (recipe coming soon)
TIPS ON MAKING HOMEMADE Pumpkin BISCOTTI
- The dough can be pretty dense, so we recommend using a stand mixer.
- The dough can be sticky, so lightly flour your hands when shape the logs.
- Want to change up the add ons? You can use about 3/4 cup of your favorite add-in. Some popular ones are mini chocolate chips, raisins, craisins, white chocolate chips, and pistachios.
- Make sure your biscotti cools for at least 5 minutes before cutting them into logs.
- BE PATIENT WHEN TURNING YOUR SLICES. When they are warm they are especially fragile and likely to break.
WHAT IS THE BEST KNIFE TO USE WHEN CUTTING BISCOTTI
Treat these cookies like a loaf of bread. Use a serrated knife
for the best results.
What types of add in can I add to Pumpkin Biscotti?
Keep them plain with sanding sugar on top, or add mini chocolate chips or craisins. We actually split the dough into 2 balls then added chocolate to one half and Craisins to the other.
What will you add to these Pumpkin Biscotti Recipe? Craisins, mini chocolate chips or drizzle with white Chocolate ?
Easy Pumpkin Biscotti Recipe
Pumpkin spice flavored Italian Biscotti are teh perfect fall treat with a cup of coffee or tea. Wrap up a few for a gift
Ingredients
- 4 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon plus 1/2 teaspoon each nutmeg and ginger
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup canned pumpkin purée
- 2 cups All-Purpose Flour
- 1 cup mix ins (mini chocolate chips or craisins)
- Coarse sparkling sugar or cinnamon sugar, optional
Instructions
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. Add mix in if using all the same type.
Scoop the dough onto the prepared baking sheet. Divide it in half, and add mix ins if using different types
Shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; Lightly flour hands to shape into logs.
Sprinkle with coarse white sparkling sugar and/or Cinnamon Sugar pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti.
As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Return the biscotti to the oven, and bake them for 30 minutes turning over half way or until golden brown.
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 88Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 63mgCarbohydrates 17gFiber 1gSugar 10gProtein 1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
Easy Pumpkin Biscotti Recipe
Pumpkin spice flavored Italian Biscotti are teh perfect fall treat with a cup of coffee or tea. Wrap up a few for a gift
Ingredients
- 4 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon plus 1/2 teaspoon each nutmeg and ginger
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup canned pumpkin purée
- 2 cups All-Purpose Flour
- 1 cup mix ins (mini chocolate chips or craisins)
- Coarse sparkling sugar or cinnamon sugar, optional
Instructions
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. Add mix in if using all the same type.
Scoop the dough onto the prepared baking sheet. Divide it in half, and add mix ins if using different types
Shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; Lightly flour hands to shape into logs.
Sprinkle with coarse white sparkling sugar and/or Cinnamon Sugar pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti.
As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Return the biscotti to the oven, and bake them for 30 minutes turning over half way or until golden brown.
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 88Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 63mgCarbohydrates 17gFiber 1gSugar 10gProtein 1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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