You're subscribed!
Pumpkin-Pecan Biscotti Recipe
Make these delicious treats for family gatherings or as an elegant, edible gift.
Predating donuts by centuries, biscotti were the original dunkers. Italian for “twiced baked,” the crisp biscuits were a favorite with sailors (including Christopher Columbus) because the low-moisture content meant they could be stored on board for months with little loss of quality. Despite their long history, it wasn’t until the 1990s that biscotti truly caught on in America, but they made quite a splash when they did. Declared the “cookie of the '90s,” their popularity still shows no sign of waning. Available in many flavors and sometimes coated with chocolate or icing, the humble seafarer’s snack has become an enduring coffeehouse staple and a must-have for dunkers everywhere.
Once a meager baked good most appreciated for their longevity, biscotti have become elegant coffee break accessories. The recipes are legion, but even the fanciest should have one thing in common with those found aboard Columbus’ ships: dunkability. Good biscotti should not only hold their shape when dipped in your cup, they should retain a bit of that familiar crunch.
Our seasonal recipe for the twice-baked treat fits the bill very nicely indeed. Loaded with the irresistible taste of pumpkin puree, seasonal spices and toasted pecans, these biscotti will still hold up to the deepest of dunks.
Add this one to your holiday baking list and be sure to share with the dunkers (or seafarers) in your life.
Pumpkin Pecan Biscotti
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup pumpkin puree
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
In a bowl, combine flour, sugar, baking powder, nutmeg, salt and cinnamon and set aside.
In a mixer, combine eggs, pumpkin, sugar and vanilla and blend until smooth.
Add dry ingredients and mix until fully combined and dough forms.
Stir in pecans.
Remove dough from mixer and divide in half, form logs and roll to 1/2”-3/4” thickness.
Place on a greased baking sheet.
Bake in a 350 degree oven for 25 minutes.
Remove from oven and allow to cool 10 minutes.
Using a serrated knife, cut into 1/2” slices.
Arrange slices on baking sheet lying flat.
Return to oven to bake another 15 minutes.
Allow to cool completely before serving.
