PUMPKIN BISCOTTI
If you like baking with fall spices, these pumpkin biscotti are for you! Your home will smell like pumpkin spice as they are baking in the oven!
Provided by Maria Vannelli RD
Categories cookies
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F. Position rack in the center.
- Line baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, pumpkin spice, and salt).
- In another bowl, whisk together eggs and brown sugar for a few minutes.
- Add the pumpkin puree, oil, vanilla extract, and whisk together for another minute or so.
- Add the liquid ingredients to the dry ingredients; stir with wooden spoon until just incorporated.
- Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
- Bake for approximately 30 minutes or until golden brown in color and firm to the touch. Allow to cool slightly for about 10 minutes.
- Remove from baking sheet and transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
- Place slices back on the baking sheets, and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
- Place on a wire rack to cool.
Nutrition Facts : ServingSize 1 serving, Calories 73 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 7 mg, Sugar 6 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 BISCOTTI
Steps:
- Whisk wet ingredients and sugar: In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.
Nutrition Facts : Calories 59 kcal, Carbohydrate 11 g, Cholesterol 11 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 34 mg, Sugar 5 g, Fat 1 g, ServingSize Makes about 40 cookies, UnsaturatedFat 0 g
PUMPKIN SEED CRANBERRY BISCOTTI
A hint of pumpkin seed and almond gives this biscotti recipe a wonderful flavor that's just right for fall. Try these with a cup of coffee or hot cocoa! -Nancy Renner, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat first five ingredients until well blended. In another bowl, whisk together flour, baking powder and salt. Add to egg mixture; mix just until moistened (dough will be sticky). Stir in pumpkin seeds and cranberries., Divide dough in half. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes., Carefully remove rectangles to wire racks; cool 10 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down. , Bake until firm, about 5 minutes. Turn; bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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
MOM'S FAMOUS PUMPKIN BISCOTTI (FOR DOGS!)
This is what Delicious Living says: "These delicious cookies are a favorite of the many dogs that visit the Licks and Wags Dog Bakery. They provide a hard, crunchy texture that helps maintain healthy teeth." Haven't tried these yet, but just got a puppy, so intend to soon. The recipe only says, "Makes 1 lb".
Provided by WI Cheesehead
Categories Healthy
Time 1h55m
Yield 1 lb
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla.
- Stir in flour, cinnamon, baking powder, and baking soda until well mixed.
- In the bowl and using hands, knead until dough holds together.
- Transfer to lightly floured surface. Divide dough into two equal pieces.
- Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.
- Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.
- Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F
- With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
- Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.
- Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
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 PECAN BISCOTTI
A great fall favorite.
Provided by jowolf2
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
- In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
- Bake in the preheated oven until lightly browned, 25 to 30 minutes.
- Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
- Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.
Nutrition Facts : Calories 74.2 calories, Carbohydrate 15 g, Cholesterol 10.3 mg, Fat 1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 33.5 mg, Sugar 7.3 g
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4.6/5 (60)Calories 60 per servingTotal Time 1 hr 20 mins
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy., Beat in the egg and pumpkin purée.
- At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Scoop the dough onto the prepared baking sheet.
- Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here., Sprinkle with coarse white sparkling sugar and/or cinnamon-sugar, pressing it in gently., Bake the dough for 25 minutes.
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