Honore Baking

Promoting the art of home baking

Harvest Pumpkin Biscotti

A couple of weeks ago, I made a batch of biscotti that just screams fall - Harvest Pumpkin Biscotti with cranberries and cinnamon chips.  I'm one of those people that love just about anything that is pumpkin spice flavored.  The recipe for these biscotti was created by King Arthur Flour and can be found on its website.  I made a few modifications to the basic recipe by adding more of the pumpkin pie spices 'cuz I love them so much and by adding in cinnamon chips and dried cranberries.  I love the bright burst of cinnamon flavor that the chips add and the sweet/tart chewy goodness that only dried cranberries can provide.  I also reduced the amount of time for the second bake of these biscotti to 25 minutes from the 40-45 minutes called for in the original recipe because I like my biscotti to be a little softer and chewier.  Are you ready to give these biscotti a try?  Let's bake!

Here's what you need:  4 tablespoons softened salted butter, 2/3 cup granulated sugar, 2-1/4 teaspoon pumpkin pie spice OR 3/4 teaspoon each ginger, nutmeg and allspice, 1 teaspoon cinnamon, 1-1/4 teaspoon baking powder, 1/2 teaspoon table salt, 1 large egg, 1/2 cup pumpkin puree, 2 cups AP flour, 1/2 cup cinnamon chips and 1/2 cup dried cranberries.

Preheat your oven to 350 degrees.  In the bowl of your mixer, beat together the butter, sugar, your spices, the baking powder and the salt.  You want this mixture to be smooth and creamy.  To the butter/sugar mixture, add in the egg and the pumpkin puree and beat until fully incorporated.

 

With mixer at low speed, add in the AP flour and mix until the dough is smooth.  Next stir in the cinnamon chips and dried cranberries.  You will have a soft, sticky dough.  Divide the dough in half and shape each half into a 10 inch by 2-1/2 inch rectangle on a parchment lined baking sheet.  Each log should be about 1/2 to 3/4 inch thick.  Sprinkle the top of each log with white sparkling sugar.  The sugar adds a delightful crunch to the finished cookie.

Slide the baking sheet into the preheated oven and bake the biscotti for 25 minutes.  Remove the biscotti from the oven and allow to cool for about 15 minutes.  While the biscotti are cooling, reduce the temperature of the oven to 325 degrees for the second bake.

After about 15 minutes, slice the biscotti into 1/2 inch slices using a serrated knife.  Remember to slice the biscotti cleanly in up/down motion.  Don't saw the biscotti as this will cause the cookies to break apart.  Set the biscotti on edge on the baking sheet and return them to the oven for the second bake.  Bake the biscotti for another 25 minutes.  This will yield chewy biscotti which are golden at the edges.  If you prefer biscotti to be harder in texture, bake them for an additional 10 minutes or until they reach your desired degree of doneness.

And there you have it: Harvest Pumpkin Biscotti with cinnamon chips and dried cranberries.  If you love pumpkin spice flavored treats, these biscotti are for you.  Happy baking, dear friends and Happy Fall!

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