Pumpkin Bread Biscotti

Pumpkin Bread Biscotti are twice-baked cookies.

Bake a traditional pumpkin bread, then let it cool before cutting it into slices, then arrange the slices on a wire rack and bake for a second time, drying and crisping the pumpkin bread into delicious biscotti.

More about Biscotti

• Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany.
• They are twice-baked, oblong-shaped, dry, and crunchy.
• In Italian, the word biscotti is used all types of biscuits or cookies.
• Biscotti may be customized with nuts, chocolate and bits of dried fruit or whole dried fruit such as cranberries.
• Always use a serrated knife in a sawing motion to cut biscotti as this will help prevent crumbling.
• Biscotti are a wonderful addition to a holiday dessert tray.
• Biscotti are best when dipped into the beverage of your choice, such as tea, coffee or even wine!

How long will Biscotti last?

If stored properly, homemade biscotti will last anywhere from ten days to two weeks.

• The biscotti should be completely cooled before storing (use a wire rack to cool them so that the cookies will crisp well on both sides)
• Store biscotti in a loosely covered glass jar or tin (metal) container (what the container is made of makes a difference)
• It helps to line the jar or tin with a paper towel, but it is not necessary.

Make your own Pumpkin Purée to use in this recipe.

You may also like this Pumpkin Pie Cake. It’s especially good for Thanksgiving.

Pumpkin Bread Biscotti

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Pumpkin Bread Biscotti are twice-baked cookies

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 20 cookies 1x
• Category: Cookies
• Method: Oven
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 1 cup pure pumpkin purée
• 2 eggs
• 3/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 teaspoon kosher or sea salt
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 cup toasted sliced almonds

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Instructions

1. Heat the oven to 350 degrees F. Coat 2 standard loaf pans with cooking spray.
2. In a medium bowl, whisk together the pumpkin purée, eggs, oil, vanilla extract, granulated sugar, brown sugar and salt.
3. Stir in the flour, baking soda, pumpkin pie spice and almonds just until well mixed.
4. Refrigerate the dough for at least 30 minutes.
5. First bake: Divide the mixture between the 2 pans and bake for 30 to 40 minutes, or until a wooden pick inserted at the center comes out clean. Leave the oven on.
6. Carefully transfer the pumpkin bread from the pans to a cooling rack and allow to cool.
7. Second bake: When cooled, use a serrated knife to slice the loaves into thin slices, about 1/2 inch thick.
8. Working in batches if necessary, set a rack over a cookie sheet. Arrange the pumpkin bread slices in a single layer on the rack. Bake for 15 to 20 minutes, or until almost crisp (they’ll finish crisping as they cool).
9. Allow to set before transferring to a loosely covered glass or metal container  to store at room temperature for up to 2 weeks.

Notes

Photo credit: (c) Can Stock Photo / azgek