Sweetest Hobby

The term “biscotti” originates from Latin, meaning “twice baked,” which perfectly captures the essence of this recipe’s delightfully crunchy texture. Initially, the dough is formed into a loaf and baked, then sliced and baked a second time to achieve that ideal crispness. This pumpkin-infused variation shines with the addition of orange zest and spices, bringing to mind the comforting flavors of autumn pies. Including nuts and dried fruits, each bite presents a delightful mix of textures and tastes, creating a warm and inviting experience. It’s a beautiful nod to the classic Italian treat, ingrained with a spiced twist that beautifully captures the essence of fall on your table.

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 Tbsp pumpkin pie spice (a blend of ground cloves, ginger, nutmeg, and cinnamon)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 1/4 cups demerara sugar
• 1/2 cup pumpkin purée
• 3 large eggs
• 1 tsp vanilla extract
• 1 Tbsp orange zest
• 1/2 cup (113g) unsalted butter
• 1 cup dried tart Montmorency cherries or cranberries
• 1 cup chopped cashews, pecans, or walnuts

Instructions: 

1. In a medium bowl, mix all dry ingredients (flour, pumpkin pie spice, salt, and baking soda) except the sugar. Set aside.
2. In a large mixing bowl, beat together the demerara sugar, butter, pumpkin purée, eggs, orange zest, and vanilla extract using a hand mixer or stand mixer until well combined.
3. Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined.
4. Add the chopped nuts and dried fruit and mix everything together until evenly distributed.
5. Preheat your oven to a specified temperature (I baked at 350°F or 180°C for the first bake), and line a baking sheet with parchment paper.
6. Divide the dough in half and shape each portion into a log (approximately 10 inches long and 2 inches wide) on the prepared baking sheet.
7. Bake for about 25-30 minutes, or until the logs are firm to the touch.
8. Remove from the oven and let cool for about 10 minutes. Reduce the oven temperature to 325°F (165°C).
9. Using a serrated knife, slice the logs diagonally into 1/2-inch-thick slices.
10. Arrange the slices cut side down back on the baking sheet and bake for an additional 10-15 minutes, per side or until the biscotti are golden brown and crisp.
11. Let them cool completely on a wire rack before serving.

Enjoy! 

From my kitchen to yours,

Ana Raquel.