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
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 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 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
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
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
The aroma of these while baking is wonderful! It really gives the kitchen a scent of fall. The spice and pumpkin are such a good mix. Good with morning coffee or an afternoon pick me up.
Provided by Patricia Kutchins
Categories Cookies
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Line a cookie sheet with parchment paper.
- 2. Combine cake mix, flour, 2 eggs, melted butter, pumpkin puree and pumpkin pie spice in mixer bowl.
- 3. Mix for about 2 minutes.
- 4. Add the pecans and stir into batter.
- 5. Divide the dough into two 2 x 8 inch rectangles, about 1 inch high.
- 6. Bake for 30-35 minutes. Remove from oven. Let cool 10 minutes.
- 7. Slice each rectangle into 1/2 inch thick slices. Slicing on an angle gives you more cookies.
- 8. Lay the slices on their side and bake 10 minutes longer.
- 9. Cool cookies completely before you melt the orange chocolate and drizzle over each cookie.
PUMPKIN BISCOTTI WITH WHITE CHOCOLATE
I included them on my Christmas cookie platters this year, and everyone made a point of telling me how good they were. I found the recipe on the web. The raisins were my idea. Dried cranberries would be as good, if not much, much better. Or leave them out completely. Both light and dark brown sugar work beautifully, although I think I like the dark brown sugar version just a tiny tad more. I used good-quality white chocolate chips mixed with about 1/2 teaspoon of shortening for the drizzle. And if you can, use freshly ground nutmeg. Also, you can use up to 3/4 cup raisins or dried cranberries. Any way you try it, I think you'll love them. (Time does not include chilling time.)
Provided by Charmed
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside.
- Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended.
- Add the flour mixture and beat at low speed until just incorporated. Stir in the raisins or dried cranberries, if desired.
- Refrigerate about 1 hour.
- Preheat the oven to 350°F Line a baking sheet with parchment. Divide the dough in half.
- Using lightly floured hands, shape each half into a log about 10 inches long. Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch.
- Place the logs on racks and let cool 10 to 15 minutes.
- Transfer to a cutting boad and slice each log on the diagonal into 12 slices. Place the cooling rack on the baking sheet and arrange slices cut side down on rack.
- Bake until golden, about 15 to 20 minutes. Watch carefully to avoid burning, and turn once if needed.
- Remove the slices to a rack to cool completely.
- Melt the white chocolate (add shortening to chips if using them) and drizzle the biscotti with the chocolate.
- Refrigerate briefly to set the chocolate.
Nutrition Facts : Calories 160.7, Fat 7.4, SaturatedFat 4.4, Cholesterol 27.6, Sodium 63.6, Carbohydrate 21.9, Fiber 0.3, Sugar 14.6, Protein 2.1
PUMPKIN PECAN BISCOTTI
Steps:
- 1. 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. 2. 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. 3. Bake in the preheated oven until lightly browned, 25 to 30 minutes. 4. 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. 5. 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.
PUMPKIN BISCOTTI
Categories Apple
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a large bowl, whisk together brown sugar, pumpkin, vanilla and eggs until well combined. In a second bowl, whisk together flour, cashews, pumpkin pie spice, baking powder and salt. Add pumpkin mixture to flour mixture and stir until just combined. Using slightly damp hands, shape dough into 3 (6x2 1/2-inch) logs and arrange on a large, parchment-paper-lined baking sheet, spacing them a few inches apart. (This will result in medium-size biscotti. For smaller cookies, shape into 8x2-inch logs.) Bake until just firm and golden brown, about 25 minutes. Set aside to let cool for 10 minutes; reduce oven temperature to 300°F. Using a serrated knife, cut each log crosswise into 1/2-inch-thick slices. Arrange on 2 large, parchment-paper-lined baking sheets and bake, rotating the baking sheets and flipping biscotti every 10 minutes or so, until dried out and just crisp, 30 to 35 minutes. Let cool completely, and then serve. Store in an airtight container for up to 2 weeks.
PUMPKIN-RAISIN BISCOTTI RECIPE - (4.2/5)
Provided by á-48
Number Of Ingredients 14
Steps:
- 1. In small skillet, heat butter and add walnuts. Stirring constantly, cook till browned. Remove and cool. Set aside. 2. Combine eggs, sugar, pumpkin, vanilla, spices and whisk together 3. In small bowl whisk, flour, baking powder and salt. 4. Add flour mixture to pumpkin mixture mixing well. 5. Add raisins and nut/butter to bowl and blend well. 6. Mixture will be sticky, so be sure to add flour to hands when working into logs. 7. Dividing dough into 2 parts. Form each part into a square shape log about 10 x 2 on parchment lined baking sheets. 8. Bake 30-40 minutes and remove. Do not turn oven off. 9. Cool about 15 minutes on wire cooling racks. 10. Cut on diagonal each loaf into about 16 slices. 11. Arrange slices on parchment paper again and return to oven for additional baking about 30 minutes or till crisp. Half way thru baking, turn each slice over. 12. Remove and place to cool on wire cooling racks Store in airtight containers
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