There are so many heavy pumpkin spice flavored desserts and foods this time of year. Our fall favorite’s list would not be complete without a pumpkin spice biscotti. Secretly, the reason I wanted to learn how to make biscotti was to create a pumpkin flavored one. This is not a typical biscotti flavor, however it is a typical fall flavor.
If you have not yet tried my other biscotti flavors, you are missing out on the traditional biscotti with almond and anise as well as the dark chocolate almond with dried cranberries.
This is 100% the best biscotti flavor yet! The other ones were good, I really enjoyed them. However, the pumpkin was everything I hoped it would be, and more. I would not let my husband and brother have any of this one. It is all for me! Sorry, but I am only willing to share the recipe at this point. I have already made a second batch for my Fall (Pumpkin) Biscotti Gingerbread House – sneak peek! stay tuned for that adventure.
Take-Home Tips: You can add all the classic spices to encourage the pumpkin flavor you know any love, such as pumpkin pie spice, cloves, allspice, cinnamon, nutmeg, cardamom, etc. This is definitely a sticky dough. Be sure to four your surface very well, and even your spatula to move the shaped dough to the baking sheet. If you shape the dough on the parchment paper you will bake on, then you can avoid this transition where the dough can be malformed. Use a rolling pin for an even top, however it is likely the dough will rise as it desires in the end. Because I knew I was going to cut my dough diagonally, I went ahead and shaped one of the halves of dough without edges so I would waste less real estate in the corner space.
Scoring: 10 of 10! I really think this one is the best yet. My team at work asked for seconds, even though I explained I wanted to keep them all to myself – ha! Of course I shared, because they are too good not to. I hope you make them and share with someone you care about. Fall biscotti success.
Food of the Month 