Pumpkin Spice Biscotti

Remember the pumpkin spice biscotti that I mentioned last Friday? Here they are… They’re not the most beautiful biscotti but they are very tasty and go great with a good cup of coffee. We liked them so much that the batch we brought to my sister’s practically didn’t even get there.

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Of course, you can always get them fancier covering them with melted white or dark chocolate but I really wanted to keep them simple foreseeing the upcoming indulges during the weekend.

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This beer is one of those delicious indulges we enjoyed in Eindhoven.

la foto

If you like biscotti, don’t miss my Biscotti with Hazelnut & Chocolate Chips… They’re incredibly good!

 

Pumpkin Spice Biscotti: around 15 biscotti

  • 160g all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 50g butter room temperature (I used grass fed)
  • 100g light brown sugar
  • 1 medium egg
  • 130g pumpkin puree

 

  • Preheat oven at 175ºC and line a baking tray with parchment paper.
  • Sift flour, cinnamon, ginger, nutmeg, cloves, baking powder and salt. Set apart.
  • Cream butter and sugar together in an electric mixer.
  • Add the egg and, when mix is even, add pumpkin puree.
  • Mix dry ingredients.
  • Put the batter in the tray and, with a spatula or your hands wet, give it a rectangle shape. It should be around 2 centimeters tall and about 10 centimeters width. This last measure will be your biscotti length.
  • Bake for 20-25 minutes or until brown.
  • Take the rectangle outside of the oven and let cool down.
  • Set oven temperature to 150ºC.
  • Cut rectangles into bars of 2 centimeters with a serrated knife in order to have the cleanest cut.
  • Put them again in the tray and bake for other 20 minutes (approx.). They shouldn’t get browner, just drier and crunchier.
  • Take biscotti out of the oven and only when they are completely cool, put them in an air proof container.

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Serving: 1 biscotti

Calories: 96

Total Fat (g): 3.1

Carbohydrates (g): 15.0

Protein (g): 1.6

 

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6 thoughts on “Pumpkin Spice Biscotti

  1. Pingback: Pumpkin Bars | The oven diaries

  2. Pingback: Coffee Pumpkin Biscotti | The oven diaries

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