PUMPKIN SPICE BISCOTTI
Classic biscotti with an autumnal twist!
Provided by Sam Merritt
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 375F and line a cookie sheet with parchment paper.
- In KitchenAid (or with electric mixer) beat together sugar, butter, and pumpkin pie filling until light and fluffy.
- Add egg and beat until combined.
- Stir in vanilla extract.
- In separate, large bowl, whisk together flour, pumpkin spice, baking powder, salt, cinnamon, and ground ginger.
- Gradually add flour mixture to pumpkin mixture, beating on low-speed and pausing occasionally to scrape down sides of bowl
- Stir in pecans.
- Spoon dough out onto prepared baking sheet in two mounds. Lightly flour your hands and form dough into two 10"x2" logs.
- Bake 25 minutes, remove from oven (do not turn oven off) and allow to cool for 20 minutes.
- Once biscotti has cooled, carefully lift parchment paper holding baked loaves onto a
- cutting board and line cookie sheet with a new sheet of nonstick parchment paper.
- Cut biscotti loaves diagonally into ¾" slices and place cut-side down onto prepared cookie sheet.
- Bake on 350F for another 12 minutes (until biscotti is dry), remove from oven and allow to cool completely.
- Prepare glaze by melting white chocolate in microwave-safe bowl at 15-second increments, stirring frequently, until melted.
- Stir in pumpkin spice and drizzle melted chocolate over biscotti. Allow chocolate to cool/harden before serving.
Nutrition Facts : Calories 198 kcal, ServingSize 1 slice, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 82 mg, Fiber 1 g, Sugar 15 g
PUMPKIN BISCOTTI
A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.
Provided by wordsmythwmn
Categories Fruits and Vegetables Vegetables Squash
Time 2h30m
Yield 20
Number Of Ingredients 15
Steps:
- Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
- Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
- Cover dough with waxed paper; refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
- Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
- Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
- Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 24.6 g, Cholesterol 24.7 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 93.5 mg, Sugar 11.6 g
PUMPKIN SPICE BISCOTTI RECIPE BY TASTY
Savor the flavors of fall with these pumpkin spice biscotti. Perfect for dipping in a mug of hot coffee or tea, they are filled with pumpkin puree, crunchy pepitas, and chewy cranberries and finished with smooth white chocolate.
Provided by Chris Salicrup
Categories Bakery Goods
Time 2h
Yield 18 biscottis
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment paper.
- In a large bowl, combine the butter, ½ cup (100 G) sugar, the salt, pumpkin pie spice, baking powder. Cream with a hand mixer on medium speed until smooth.
- Add the egg, vanilla, and pumpkin puree and beat to combine.
- Add the flour and beat just to incorporate. Fold in the pepitas and cranberries with a rubber spatula.
- Transfer the dough to the prepared baking sheet and shape into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1 ¼ cm) thick. Sprinkle the remaining tablespoon of sugar over the top of the dough.
- Bake for 30 minutes, or until the dough is firm to the touch. Remove from the oven and let cool for about 15 minutes. The log should be just warm enough to touch. If it cools too much, it will be difficult to slice.
- Line a baking sheet with parchment paper.
- Slice the log into ½-inch (1 ¼ cm) thick pieces. Arrange the pieces, cut-side up, on the prepared baking sheet and return to the oven. Bake for another 15 minutes, or until the tops begin to crisp. Flip the biscotti over and continue baking for 15 minutes more, or until the other side crisps. Remove from the oven and let cool completely.
- In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Line a baking sheet with parchment paper.
- Dip the bottom half of each biscotti in the melted white chocolate, then place on the prepared baking sheet and refrigerate until the chocolate is set, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 29 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams
PUMPKIN BISCOTTI
Make and share this Pumpkin Biscotti recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
- 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.
- 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.)
- 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.
Nutrition Facts : Calories 139.9, Fat 0.9, SaturatedFat 0.3, Cholesterol 24.8, Sodium 44.7, Carbohydrate 29.8, Fiber 0.7, Sugar 13.5, Protein 3
More about "pumpkin spice biscotti food"
PUMPKIN SPICE BISCOTTI - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
2.6/5 (14)Category DessertServings 12Total Time 1 hr 15 mins
- In a large mixing bowl, use a hand held mixer to beat together the egg, sugar, and baking powder.
PUMPKIN SPICE BISCOTTI - FRESH APRIL FLOURS
From freshaprilflours.com
ITALIAN PUMPKIN BISCOTTI WITH ICING - CANADIAN BUDGET …
From canadianbudgetbinder.com
PUMPKIN SPICE BISCOTTI - SUGAR & GARLIC
From sugarandgarlic.com
PUMPKIN-SPICE BISCOTTI WITH PUMPKIN GLAZE - FOOD FOR …
From gloriagoodtaste.com
ALMOND BISCOTTI | PUMPKIN SPICE BISCOTTI | EAT THE LOVE
From eatthelove.com
PUMPKIN SPICE BISCOTTI | SHE'S NOT COOKIN'
From shesnotcookin.com
PUMPKIN SPICED BISCOTTI | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
PUMPKIN SPICE BISCOTTI | ITALIAN FOOD FOREVER
From italianfoodforever.com
PUMPKIN SPICE BISCOTTI – THE BEADER CHEF
From thebeaderchef.com
PUMPKIN SPICE BISCOTTI - TUTTI DOLCI
From tutti-dolci.com
Reviews 6Estimated Reading Time 3 minsCategory DessertTotal Time 1 hr 19 mins
- Whisk together melted butter, pumpkin, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Stir in flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until incorporated. Cover dough and chill for 45 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
- Bake for 30 minutes, until pale golden. Carefully transfer loaves to a wire rack and cool for 15 minutes. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake 12 minutes. Turn slices over and bake for 12 minutes more or until golden. Cool completely on wire racks.
- Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving. Store at room temperature in an airtight container.
PUMPKIN SPICE BISCOTTI RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 4 mins
PUMPKIN SPICE BISCOTTI RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
GRAIN-FREE VEGAN PUMPKIN SPICE BISCOTTI • HEALTHY HELPER
From healthyhelperkaila.com
PUMPKIN SPICE BISCOTTI RECIPE - THE OLIVE BLOGGER
From theoliveblogger.com
PUMPKIN SPICE BISCOTTI | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
NONNI'S BISCOTTI PUMPKIN SPICE BISCOTTI| HAPPILY LISA
From happilylisa.com
SPICED PUMPKIN BISCOTTI - ESPRESSO AND LIME
From espressoandlime.com
PUMPKIN SPICED BISCOTTI RECIPE - SHUGARY SWEETS
From shugarysweets.com
PUMPKIN SPICE BISCOTTI - LIVING THE GOURMET
From livingthegourmet.com
PUMPKIN SPICE BISCOTTI - THEASTY
From theasty.com
PUMPKIN BISCOTTI | HEALTHY - FOOD MEANDERINGS
From foodmeanderings.com
PUMPKIN PIE SPICE BISCOTTI - ENTERTAINING WITH BETH
From entertainingwithbeth.com
PUMPKIN BISCOTTI | KING ARTHUR BAKING
From kingarthurbaking.com
PUMPKIN PIE BISCOTTI - JUST A TASTE
From justataste.com
PUMPKIN SPICE BISCOTTI COOKIES (PALEO, VEGAN)
From thethingswellmake.com
BEST PUMPKIN BISCOTTI: GREAT WITH COFFEE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
PUMPKIN SPICE BISCOTTI - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
PUMPKIN SPICE LATTE BISCOTTI - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
PUMPKIN SPICE BISCOTTI - SEASONS AND SUPPERS
From seasonsandsuppers.ca
PUMPKIN SPICE BISCOTTI RECIPE - BACK FOR SECONDS
From backforseconds.com
PUMPKIN-SPICE BISCOTTI RECIPE - CHATELAINE.COM
From chatelaine.com
PUMPKIN SPICE BISCOTTI - CUPCAKES & CASHMERE
From cupcakesandcashmere.com
PUMPKIN BISCOTTI WITH A VANILLA DRIZZLE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
PUMPKIN AND SPICE BISCOTTI - MARISA MARIELLA
From marisamariella.com
PUMPKIN BISCOTTI - PEAR TREE KITCHEN
From peartreekitchen.com
PUMPKIN SPICE BISCOTTI | HOMEMADE BISCOTTI WITH REAL PUMPKIN!
From spicedblog.com
VEGAN PUMPKIN SPICE BISCOTTI | J COOKING ODYSSEY
From jcookingodyssey.com
PUMPKIN BISCOTTI (6 CENTS EACH!) - GOOD CHEAP EATS
From goodcheapeats.com
LOW CARB PUMPKIN SPICE BISCOTTI - ASWEETLIFE
From asweetlife.org
PUMPKIN SPICE LATTE BISCOTTI - SEASONS AND SUPPERS
From seasonsandsuppers.ca
PUMPKIN SPICE BISCOTTI - SMELLS LIKE HOME
From smells-like-home.com
PUMPKIN BISCOTTI – IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love