Pumpkin Spice Biscotti

An inspired biscotti recipe that leans on pumpkin puree for color and flavor, then bakes the dough twice for a dry, crunchy texture. The cookies are finished with a light cinnamon-sugar sheen and sliced almonds for structure and contrast.

By Julienne

Cook time: 40 minutes

Servings: 8

Ingredients

• 240 g All-purpose flour sifted if lumpy
• 5 g Baking powder
• 2 g Fine salt
• 4 g Ground cinnamon
• 1 g Ground ginger
• 1 g Ground nutmeg
• 56 g Unsalted butter melted and cooled slightly
• 150 g Granulated sugar
• 120 g Pumpkin puree
• 1 unit Large egg lightly beaten
• 5 ml Vanilla extract
• 60 g Sliced almonds lightly toasted if desired
• 12 g Coarse sugar for sprinkling

Instructions

1. Heat the oven to 175°C. Line a baking sheet with parchment paper. Oven is fully preheated and the pan is lined.
2. In a bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Dry ingredients are evenly combined with no visible spice streaks.
3. In a second bowl, mix the melted butter, sugar, pumpkin puree, egg, and vanilla until smooth. The mixture looks uniform and glossy, with no unmixed egg visible.
4. Add the dry mixture to the pumpkin mixture and stir just until a stiff dough forms. Fold in the sliced almonds, if using. A cohesive dough forms and the flour is fully incorporated; do not overmix.
5. Divide the dough in half and shape each half into a log about 25 cm long and 5 cm wide on the lined baking sheet. Flatten the tops slightly. Sprinkle with coarse sugar, if using. Two even logs are formed and hold their shape on the tray.
6. Bake for 24 to 26 minutes, until the logs are set and lightly browned at the edges. Cool on the pan for 10 minutes. The logs are firm to the touch and lightly golden, not wet in the center.
7. Reduce the oven temperature to 150°C. Use a serrated knife to slice the logs diagonally into 1.5 cm biscotti. Arrange the slices cut-side down on the baking sheet. The slices are cut cleanly and arranged in a single layer.
8. Bake the slices for 12 minutes, flip each piece, then bake 8 to 10 minutes more until dry and crisp. Cool completely on a wire rack. Biscotti are dry throughout and feel firm after cooling; they should snap rather than bend.
9. Serve once fully cool for the crispest texture, or store airtight after cooling. Cookies are completely cooled and crunchy.