My first experience of Biscotti was in Assisi, Italy. It was love at first bite. Morning biscotti is for dipping in coffee, evening biscotti is for dipping in Vin Santo. This recipe doubles easily, try different add in ingredients, nuts, dried fruit, toffee bits (one of my faves). Make enough to gift to neighbors and friends.
PUMPKIN SPICE BISCOTTI
2 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
1 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cups optional ingredients : pumpkin seeds, pecans, dried cherries or cranberries, toffee bits
extra virgin olive oil & raw sugar for baking
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside. In a large bowl, whisk together your flour, salt, baking powder, and pumpkin pie spice until completely combined. Set aside.
In the bowl of your stand mixer (with paddle attachment fixed), cream together the pumpkin and sugar until smooth. Add the eggs one at at time, making sure the first one is completely incorporate before you add the second one. Add the vanilla extract and mix to combine. In 1/2 cup increments add the flour mixture to the wet mixture until all is incorporated, or until you have a very thick ‘cookie-like’ dough. Gently fold in with a heavy wooden spoon your optional ingredient of choice.
Flour your work surface and dump the dough onto it. Mold into a 12 inch by 4 inch log and transfer to your baking sheet. Brush with olive oil and sprinkle with raw sugar. Bake at 350 degrees for 25-30 minutes or until just hard to the touch.
Remove from the oven and let cool completely. Transfer the biscotti to a cutting board and cut 1/2 inch slices out of the log. Line your baking sheet with another sheet of parchment paper. Lay out the biscotti slices, cut side down. Bake again for about 15 minutes or until crispy.
Remove from the oven and let cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool the rest of the way.
I like to drizzle with white chocolate.