Easy pumpkin biscotti recipe.
Crunchy biscotti cookies, perfect for coffee-dipping!
Spiced with cinnamon, nutmeg, ginger, and cloves.
Elise Bauer
It’s pumpkin pie as a biscotti!
But unlike a soft custardy pie, these cookies are what good biscotti should becrispy and crunchy.
They’re great for dipping into coffee, or eating on their own.
Elise Bauer
Both work, though the plain version will be a bit crispier.
If you would like the original recipe you’re free to still find ithere.
Add the dry mixture to the wet mixture a third at a time, stirring after each addition.
This recipe is a completely revised recipe from one originally published here in 2007. I always had issues with that recipe (too cakey, not enough flavor), and several readers did as well. If you would like the original recipe you can still find ithere.Elise Bauer
The dough should be rather wet and sticky.
If adding dried cranberries or toasted chopped nuts, stir them in now.
Line a baking sheet with parchment paper or a silicone mat.
Elise Bauer
Sprinkle a clean surface with about 1/4 cup of flour.
Scoop the dough onto the floured surface.
Flour your hands and lightly knead the dough a few times.
Elise Bauer
Divide the dough in half.
Form the dough into 2 long logs, each about 10-11 inches long.
Transfer the logs onto the lined baking sheet and use your fingers to flatten them into long rectangles.
Elise Bauer
Lay the cookies cut side down on baking sheets.
Bake for 15-20 minutes more, turning the cookies over halfway through the cooking.
Store in an airtight container for up to 2 weeks.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
