Anyone else used to hate biscotti? Or maybe you currently hate biscotti. Maybe you haven’t had the right biscotti yet. I used to think they were disgusting, dry cookies. I was wrong people! So wrong! They are so good! And when you pair them with coffee, they’re even better. I think I just always happened to try a biscotti from somewhere that didn’t make them well. That plastic container at Target with the little dry biscotti made six months ago and frozen and thawed out to sell in the “bakery” section, not good biscotti! Come on, can we really call it a “bakery” section? I don’t think so…
Homemade is the best! I’m continuing my Fall flavors antics with these Pumpkin Spice Biscotti. If you need a good pumpkin sauce for your coffee, check here. I promise you, it is worth making it, and you don’t ever have to go get those PSLs anymore. And since prices have gone up, I’m not very fond of spending $7 for a coffee. TIPS:
The whole point of a biscotti cookie is to soak it in coffee. This means it must be very dry. To ensure that they are thoroughly dry after they are done baking, turn the oven off and let them sit in there with the door cracked open.
you can add some extra sweetness by adding a cup of chocolate chips or white chocolate chips. Both go well with pumpkin.
Biscotti are so versatile! You can add a hint of flavor with extracts or with mix-ins like nuts and the combinations are endless.
Let the biscotti cool only up to 10 minutes after first bake. If you leave the biscotti to cool for too long after the first bake the biscotti will be too tough to cut. You want to biscotti warm, but not hot or else it will crumble.
How to make biscotti:
Preheat the oven to 350°F. Line a baking sheet with parchment.
In a bowl, beat the softened butter, sugar, pumpkin spice, cinnamon, baking powder, and salt until the mixture is smooth and creamy.
Mix in the egg and pumpkin purée until smooth.
Mix in the flour, the dough should be sticky. Don’t overmix.
Divide the dough in half, put dough on the baking sheet, dividing into two rectangle logs measuring 10”x3”. Sprinkle with cinnamon sugar mixture.
Bake for 25 minutes, remove and let cool for 5-10 minutes. Reduce the heat of the oven to 325.
Cut the biscotti log on the diagonal, in 3/4” pieces, sawing back and forth carefully. Make sure you have a sharp serrated knife.
Lay the biscotti on one side, bake for 20 minutes on one side and flip the biscotti and bake for another 20 minutes.
To ensure the biscotti are fully dried, you can turn the oven off and let them cool in the oven with the door slightly cracked.
Store in an airtight container for 5-7 days. Or put in a freezer bag and freezer for 3 months
some verses to read and think about this week:
“Jesus went through all the towns and villages, teaching in their synagogues, proclaiming the good news of the kingdom and healing every disease and sickness. When he saw the crowds, he had compassion on them, because they were harassed and helpless, like sheep without a shepherd. Then he said to his disciples, “The harvest is plentiful but the workers are few. Ask the Lord of the harvest, therefore, to send out workers into his harvest field.” (Matthew 9:35-38 NIV)
“When you are harvesting in your field and you overlook a sheaf, do not go back to get it. Leave it for the foreigner, the fatherless and the widow, so that the Lord your God may bless you in all the work of your hands. When you beat the olives from your trees, do not go over the branches a second time. Leave what remains for the foreigner, the fatherless and the widow. When you harvest the grapes in your vineyard, do not go over the vines again. Leave what remains for the foreigner, the fatherless and the widow. Remember that you were slaves in Egypt. That is why I command you to do this.” Deuteronomy 24: 19-22
PUMPKIN SPICE BISCOTTI
INGREDIENTS
1 tbsp butter
1 1/2 tsp pumpkin spice
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup canned pumpkin
2 cups flour
cinnamon sugar for dusting (optional)
white chocolate melts (optional)
INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment.
In a bowl, beat the softened butter, sugar, pumpkin spice, cinnamon, baking powder, and salt until the mixture is smooth and creamy.
Mix in the egg and pumpkin purée until smooth.
Mix in the flour, the dough should be sticky. Don’t overmix.
Divide the dough in half, put dough on the baking sheet, dividing into two rectangle logs measuring 10”x3”. Sprinkle with cinnamon sugar mixture.
Bake for 25 minutes, remove and let cool for 5-10 minutes. Reduce the heat of the oven to 325.
Cut the biscotti log on the diagonal, in 3/4” pieces, sawing back and forth carefully. Make sure you have a sharp serrated knife.
Lay the biscotti on one side, bake for 20 minutes on one side and flip the biscotti and bake for another 20 minutes.
to ensure the biscotti are fully dried, you can turn the oven off and let them cool in the oven with the door slightly cracked.
Store in an airtight container for 5-7 days. Or put in a freezer bag and freezer for 3 months.