Pumpkin Pecan Biscotti are an annual tradition for us. It would not be autumn without pumpkin cookies and my husband is a sucker for biscotti. Also…I’m guessing that you’ve got an extra can or two of pumpkin lying around from Thanksgiving. These biscotti are perfect as it seems just a teensy bit too early for christmas cookies – it’s barely December!
Full disclosure…original recipe comes from my family cookbook and stops a few steps short of making biscotti. I love the original pumpkin cookie, which turn out a bit cakey and only get better the second and third day. Feel free to make those as well – only difference is you spoon the batter into dollops on the sheet pan – they end up looking a bit like scones! We came up with the biscotti idea as Woody prefers crunchy cookies…not cakey ones!
1½ cups brown sugar
½ solid shortening (crisco)
1 lb. canned pumpkin (I’ve gotten away with the 14.5 oz. can)
2¾ cups flour
1 tbsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
¼ tsp. ground ginger
1 cup pecans, chopped (or more)
Preheat the oven to 400° F. Mix sugar, shortening, eggs and pumpkin thoroughly.
Mix dry ingredients and add to pumpkin mixture; blend well.
Chop the pecans and fold in to combine.
I like my biscotti pretty nutty!
Pour and scrape the batter into two logs on a parchment lined half-sheet pan.
Using a spatula, flatten out the batter so the biscotti loaves will cook evenly.
Bake in the oven for 15-20 minutes until the tops are just beginning to brown. You want the loaves to be cooked through, otherwise slicing them cleanly will be difficult and gooey, but not so cooked that they will burn when you put them back in the oven!
Once removed from the oven, let them cool completely (they will smell really good…and it will be very difficult to not nibble the edges)!
When the loaves are cool, gently lift onto a cutting board and slice in 1/3 to 1/2 inch slices.
Lay the slices sideways on a parchment lined cookie sheet and bake at 325º for 25 to 35 minutes. I know that is not very specific, however, this is the part of the recipe that takes a bit of experience to get it right. You want to dry out the biscotti without toasting them too much – so think low temperature for longer. Every oven is different and you could probably do this at 250º for much longer. It is also important to note that they might not seem done when you remove them from the oven, but remember that as they cool…steam (i.e. moisture) is escaping and they will continue to dry as they cool.
Cool the finished biscotti completely before storing them in any airtight container. Serve up with a steamy cup of coffee and enjoy at all hours of the day!
Okay…now it is on to the next holiday…Christmas, OF COURSE!