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Biscotti, the Italian word for “twice-baked,” has a rich history that dates back to the 14th century. Originating in the Tuscan region, these crunchy, dry cookies were traditionally made to withstand long journeys, making them an essential snack for travelers. The original recipe was simple, consisting mainly of flour, sugar, and almonds. Over time, the concept of biscotti evolved, leading to a myriad of flavored variations that cater to diverse palates.

Pumpkin Spice Biscotti

Celebrate the cozy spirit of autumn with homemade pumpkin spice biscotti! This delightful treat blends warm spices and rich pumpkin puree, making it a perfect complement to your favorite hot beverage. Discover the history of biscotti, learn about essential ingredients, and follow our step-by-step guide to create this crunchy, flavorful snack. Ideal for sharing or enjoying on your own, these biscotti capture the essence of the fall season in every bite.
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Ingredients
  

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup pure pumpkin puree

1 cup chopped walnuts or pecans (optional)

1/2 cup white chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well blended.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

        Add Eggs and Flavor: Mix in the eggs, vanilla extract, and pumpkin puree until fully combined.

          Incorporate Dry Mixture: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts and white chocolate chips for added texture and flavor.

            Shape the Dough: Transfer the dough to a floured surface and divide it into two equal parts. Shape each part into a log about 12 inches long and 2 inches wide, placing them a few inches apart on the prepared baking sheet.

              First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are light golden brown and slightly firm.

                Cool and Slice: Remove the biscotti from the oven and let them cool on the baking sheet for 10 minutes. After cooling, use a serrated knife to slice the logs diagonally into 1/2-inch thick pieces.

                  Second Bake: Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, until they are crisp and golden.

                    Cool Completely: Remove from the oven and let the biscotti cool completely on a wire rack.

                      Serve or Store: Enjoy your Pumpkin Spice Biscotti with a cup of coffee or tea, or store in an airtight container for up to 2 weeks.

                        Prep Time, Total Time, Servings: 15 minutes | 1 hour | 24-30 biscotti