Beth Colon Recipe

Pumpkin Spiced Biscotti

By Beth Colon bethcolon


Anyone who knows me, knows that I am obsessed with Pumpkin, the spices that go with it AND chocolate. All of these are combined in this amazing biscotti cookie, along with almonds and macadamia nuts. This cookie is way too good to only have around the holidays! I'm down for it anytime of year!!


Recipe Rating:
 1 Rating
Serves:
makes around 20 pieces
Prep Time:
Cook Time:

Ingredients

BISCOTTI
3 1/2 c
all purpose flour
1 1/2 c
brown sugar, firmly packed, heaping
2 tsp
baking powder
1/2 tsp
salt
2 tsp
cinnamon, heaping
1 tsp
nutmeg
1/2 tsp
ground ginger
1/2 tsp
allspice, ground
2/3 c
pumpkin, not pumpkin pie mix, heaping
2
eggs, large
2 Tbsp
vanilla extract
1 c
almonds
1 c
macadamia nuts
GLAZE
1/2 stick
butter, unsalted
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1/3 c
hershey's special dark chocolate cocoa powder 100% cocao
2-3 Tbsp
milk
1 c
confectioners' sugar
1 Tbsp
vanilla
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Directions Step-By-Step

1
Preheat oven to 350*

Give a rough chop to macadamia nuts and almonds in food chopper. Place in skillet on stove with 2 T. butter and toast, stirring constantly. When they start to smell warm and nutty, they will be done, takes about 5 minutes. Cool in refrigerator until you are ready for them.
2
In a large bowl, add flour, brown sugar, baking powder, salt and all the spices. Mix until well incorporated. If you still have little clumps of brown sugar, work them between thumb and pointer finger until they are well mixed in.
3
In smaller bowl mix pumpkin, eggs and vanilla, wisk until smooth.
4
Add pumpkin mixture to flour mixture. This mix will seem really dry, but get your hands in there and as you mix it will start to come together. This takes patience! lol Knead until well mixed. I promise it will happen.
Add the nuts and mix in with hands.
5
Lightly flour surface area. Dump cookie mixture on to area and shape into a ball. Divide in half and shape into two logs.
6
Line pan with parchment paper, place logs on pan and bake for about 30 minutes.

Take biscotti out of oven and let cool for 20 minutes.

Reduce oven temp to 300*
7
Using a serrated knife, cut biscotti into slices, about 1/2 in. thickness.

Place back into oven for about another 30 minutes until dried, turning once at 15 minutes.

Cool on wire racks.
8
MAKE GLAZE:

Place butter in bowl and melt in microwave.

Add cocoa and mix well.

Alternate adding milk and confectioners' sugar until you get the desired consistency. Add vanilla and mix well.
9
At this point, you can either dip one end of the biscotti into the chocolate or you can take a spoon and drizzle it over the top. I did it both ways.

Enjoy with a great friend and some good coffee!