Prep Time::25 mins
Cook Time:: 1 hr
Additional Time:: 1 hr 5 mins
Total Time:: 2 hrs 30 mins
Servings::20
Yield::20 biscotti
Ingredients
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2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
¾ cup white sugar
¼ cup butter, softened
¼ cup brown sugar
2 eggs
½ cup pumpkin puree
2 tablespoons molasses
1 teaspoon vanilla extract
2 tablespoons pumpkin seeds (Optional)
Directions
Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
Cover dough with waxed paper; refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.
Cook's Note:
For crisp biscotti, lower the oven temp to 170 degrees F (75 degrees C) and allow biscotti to remain in oven for another 40 minutes. At that time, turn off the oven and let cool inside oven for 1 hour.