Pumpkin Biscotti

Made with pumpkin puree and pumpkin pie spice, this pumpkin biscotti features a crispy texture and fall flavors in every bite.

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 50

Fridge Time 1

Total Time 2 5

Servings biscotti

Calories 120kcal

Cook butter in a medium saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Let cool for 30 minutes before using.
In a medium bowl, sift together the flours, pumpkin pie spice, baking powder and salt.
Using an electric mixer or stand mixer, beat the browned butter, sugar and vanilla extract until light and fluffy, about 1 minute. Add in the pumpkin puree and egg and beat until combined.
Reduce speed to low and slowly add flour and mix until just combined. Cover and chill for in fridge for 1 hour.
Preheat oven to 350°F. Line baking sheet with parchment paper. Divide dough in half and place on baking sheet. Shape dough into two 11x2 inch or 8x4 inch logs, keeping at least 3 inches between them. Brush each log with egg white and sprinkle 1 teaspoon sugar over the top and sides of each.
Bake for 30 minutes or until the biscotti is light brown and firm to the touch. Remove from oven and let cool slightly for 10 minutes.
Transfer logs to cutting board and cut on the diagonal 1" thick slices with a sharp serrated knife. (If it's crumbly, let cool for longer) Arrange the slices on the baking sheet and bake for 20 minutes, flipping the biscotti halfway through. Transfer to a wire rack and allow to cool.

It is important to avoid overbeating the butter and sugar when making biscotti. The ideal consistency for the butter is cold, and excessive beating can cause it to warm up, resulting in a softer dough that may spread more, even after refrigeration.

Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.

If you want long biscotti slices, slice at an angle. If you want shorter, just slice straight.

Once the biscotti have been baked for the first time, it is best to let them cool for about 10 minutes before slicing. Cutting them immediately can cause them to crumble, while waiting too long can make them difficult to cut.

It is important to allow the biscotti to cool completely after the second bake. During this time, the biscotti will harden and develop the expected texture.