To be honest, I started to drink coffee just because it felt cozy.
It was all about the coffee-moment.
When I was a little girl, my mom, sister and older cousin chatted for hours drinking coffee. I knew I had to learn how to drink it to really be part of these coffee get-togethers.
I started by adding a lot of milk and lots of sugar. But as time has passed, I’ve fallen for coffee more and more, with less milk and no sugar (this is a recent accomplishment).
Nowadays, I love coffee in desserts, cakes, cookies… You name it!
I hope you enjoy these biscotti as much as I do!
Coffee Pumpkin Biscotti: around 15 biscotti
- 160g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons espresso powder
- 50g butter room temperature (I used grass fed)
- 100g light brown sugar
- 1 medium egg
- ½ teaspoon vanilla extract
- 130g pumpkin puree
- Preheat oven at 175ºC and line a baking tray with parchment paper.
- Sift flour, baking powder, salt and espresso powder. Set apart.
- Cream butter and sugar in an electric mixer.
- Add the egg and vanilla extract.
- Add pumpkin puree and when the batter is even, 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.
- 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.
If you like biscotti, don’t miss my Pumpkin Spice Biscotti
Serving: 1 biscotti
Total Fat (g): 3.2
Carbohydrates (g): 15.7
Protein (g): 1.8