Best 2 Pumpkin Pecan Biscotti Recipes
Bake up a batch of pumpkin pecan biscotti to fill your home with the cozy scents of fall. This classic Italian cookie is twice-baked for a satisfying crunch and can be flavored with various spices and mix-ins. Our collection of pumpkin pecan biscotti recipes features a variety of unique twists on the traditional treat, from maple-glazed biscotti to biscotti studded with chocolate chips or dried cranberries. Whether you're looking for a simple recipe for beginner bakers or a more complex recipe with a unique flavor profile, you'll find the perfect pumpkin pecan biscotti recipe here to warm you up on a chilly afternoon.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN PECAN BISCOTTI
A great fall favorite.
Provided by jowolf2
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
- In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
- Bake in the preheated oven until lightly browned, 25 to 30 minutes.
- Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
- Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.
Nutrition Facts : Calories 74.2 calories, Carbohydrate 15 g, Cholesterol 10.3 mg, Fat 1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 33.5 mg, Sugar 7.3 g
PUMPKIN PECAN BISCOTTI
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined. 2. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet. 3. Bake in the preheated oven until lightly browned, 25 to 30 minutes. 4. Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet. 5. Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.
Tips:
- Use fresh pumpkin puree for the best flavor and texture. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to drain it well before using.
- Toast the pecans before adding them to the dough. This will bring out their flavor and make them more fragrant.
- Don't overmix the dough. Overmixing will make the biscotti tough.
- Bake the biscotti until they are golden brown and crisp. This will take about 25-30 minutes.
- Let the biscotti cool completely before slicing and serving. This will help them to hold their shape.
Conclusion:
Pumpkin pecan biscotti are a delicious and festive treat that are perfect for fall and winter gatherings. They are easy to make and can be stored for up to a week. So next time you're looking for a sweet treat, give these pumpkin pecan biscotti a try!
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