Pumpkin Pie Biscotti
Pumpkin Pie Biscotti

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pumpkin pie biscotti. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pumpkin Pie Biscotti is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Pumpkin Pie Biscotti is something which I’ve loved my entire life.

I bookmarked this recipe for Pumpkin Pie Biscotti about a month ago in preparation for my pumpkin fever. This biscotti comes together very easily and has great pumpkin pie flavor. The bright gold of an October pumpkin, these crunchy biscotti are flavored with pumpkin pie spice and cinnamon.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pumpkin pie biscotti using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Pie Biscotti:
  1. Make ready 2 tbsp unsalted butter
  2. Prepare 1 1/4 cup pecans, coarsely chopped
  3. Take 3 1/2 cup all-purpose flour
  4. Get 2 tsp baking powder
  5. Take 1/2 tsp salt
  6. Prepare 2 tsp pumpkin pie spice
  7. Make ready 2 large eggs
  8. Take 1 1/2 cup packed light brown sugar
  9. Take 1/2 cup pumpkin puree
  10. Get 1 tbsp vanilla extract
  11. Take 1/4 cup melted white chocolate, for drizzling

Slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. Remove the pan and flip all the biscotti over so the other side is now facing up. For these pumpkin biscotti, I used Trader Joe's Pumpkin pie spice and cinnamon powder. I also added some real pumpkin to really get that pumpkin flavor.

Instructions to make Pumpkin Pie Biscotti:
  1. Melt butter in a large skillet over medium high heat. Add nuts. Cook stirring until nuts are browned. Remove from heat & cool completely.
  2. In medium bowl whisk tigether flour, b. Powder, salt, spice set aside. In a bowl of a stand mixer fitted with the whisk whisk the eggs, br. Sugar , pumkin & vanilla on medium high speed until mixture thickens 2-3 minutes.use a rubber spatula stir in the flour mixture. Then the pecans. I just used the mixer.
  3. On a lightly floured surface. Divide dough in b half. Shape into a 3" x 10" log. Lenghtwise on prepared baking sheet. Evenly spaced.
  4. Dampen your hands & smoith thev surface of the logs. Bake until logs are slightly firm to touch. About 20-25 minutes. Remove from ovem & turn it down to 300. Let logs cool 15minutes. Transfer the logs to cutting board. With a seratted knife. Cut each log iinto 1/2" slices. Digonally.
  5. Place cookies cut side up in a single layer on baking sheet. Bake until biscotti are firm about 20 minutes. Flipping halfway through the baking. Let cool completely.
  6. Once they are cool. Melt chocolate . Dip or drizzle with chocolate. They will keep up to a month in a tightly sealed container.

Even though I didn't use a whole lot of. I bought my husband a pumpkin muffin and after nibbling at the leftovers, I was inspired to bake these biscotti. All-purpose flour, brown sugar, baking powder, salt, pumpkin pie spice, pumpkin, eggs, vanilla extract, butter, macadamia nuts. Combine pumpkin, eggs and vanilla; stirring well with a wire whisk. This pumpkin spice biscotti is loaded with spices and pumpkin flavor, and drizzled with a spiced white chocolate Pumpkin Spice Biscotti.

So that’s going to wrap it up with this special food pumpkin pie biscotti recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!