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.
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.
This beer is one of those delicious indulges we enjoyed in Eindhoven.
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.
Serving: 1 biscotti
Total Fat (g): 3.1
Carbohydrates (g): 15.0
Protein (g): 1.6