Pumpkin seems to be the flavour of Fall here in Canada. The combination of pumpkin, cinnamon, nutmeg and clove combine beautifully to flavour pies, cupcakes and, of course, the ever popular Pumpkin Spice Latte.
If you love PSL’s and biscotti then you will love this crisp, Fall flavoured treat which can be eaten as is or dipped in your PSL. And if you don’t bake maybe a little subtle hinting to your friends who do will result in you being their taste tester!
A couple of years ago I tested out several pumpkin biscotti recipes and after a little trial and error this has become my go-to recipe. This biscotti has pumpkin pie spice for the flavour and NO pumpkin puree. I found the spice gives the biscotti the flavour required but leaving out puree allows the cookie to crisp up nicely. I save the pumpkin puree for things like muffins and cakes (check out other pumpkin recipes on my blog).
Like all biscotti these will last in an airtight container for a couple of weeks and freeze well. Keep these in mind for holiday and Christmas gifts. They travel well and look pretty in festive cello bags.
No pumpkin pie spice in your cupboard? Just combine 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves and 1/2 tsp ground nutmeg. Make sure your spices are fresh for the best flavour.
Preheat oven to 325F. Parchment line a large cookie sheet or 2 small cookie sheets.
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
1 tablespoon pumpkin pie spice
1/2-1 tsp cinnamon
1/3 cup butter, room temperature
1 cup sugar
2 tsp vanilla
1 cup chopped walnuts
In a medium bowl whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon.
In a large bowl beat butter with sugar until light and fluffy. Add in eggs one at a time beating after each until incorporated and beat in vanilla.
Stir in flour in 3 additions on low or by hand until mixed in. Add in nuts and mix well. You may find using your hands to combine the nuts into the batter works well.
Divide batter into 2 equal portions and shape each into a 2-inch by 3/4-inch log. Place on baking sheets. If using one sheet space about 3-inches apart to allow for spreading.
Bake for approximately 20-30 minutes until golden brown around edges (top will still look fairly light in colour). Remove from oven and let cool 15-20 minutes until cool and easy to handle.
TURN OVEN DOWN TO 275F WHILE BISCOTTI COOLS.
Use a serrated or bread knife and cut into 1/2-inch slices. Lay slices on cookie sheets and bake for approximately 8 minutes and then turn and lay on other side and bake for another 8 minutes until firm and golden brown. Remove and cool completely.
For an extra hit of sweet, melt a little white chocolate (over low heat, of course, so you don’t burn it!) and drizzle over cooled biscotti.
Whether you dip or not is up to you but I think you’ll have to agree store bought biscotti cannot compare with these!