pumpkin almond biscotti.
Oh hey!
Yes, I’m still here.
It’s been waaaaay too long but THANK YOU TIMES A THOUSAND for all the comments, facebook posts, calls and texts wondering where I’ve been. Seriously. It’s so sweet. I couldn’t make this up if I tried but I actually ran into a dear friend of FFF in the women’s restroom at the Orange County Performing Arts Center (of course I did), who shared a little love. Seriously. You all are crazy. And totally amazing.
But I digress.
Every year fall rolls around and I’m ready for sweaters and chili and football and IT’S STINKING 90 DEGREES OUT! Without fail. And this year is no exception. In the midst of a new schedule with a first grader and a pre-schooler (when I first started cooking publicly Emma was 3 and Luke a newborn…holy smokes), soccer, girl scouts, karate, late night emails, projects, traveling and work transitions I haven’t been spending much time in the kitchen. But I’m determined to change that for the sake of our precious family dynamic, our budget and our waistline.
Just keeping it real here, folks. Have you been here??
Well anyway despite the summer weather staying well past its welcome, Luke and I whipped up this batch of fallish pumpkin biscotti for us. You’re welcome 
Get ready for fall with this pumpkin biscotti, perfect for dunking in your favorite cup of tea or coffee!
Ingredients
- 2 1/2 cups flour (I used whole wheat)
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup of pumpkin purée
- 1 teaspoon vanilla extract
- 1 1/2 cups toasted almonds, coarsely chopped (pecans, hazelnuts or walnuts would also be divine)
Instructions
- Preheat oven to 350°F.
- In a large bowl, sift together the flour, salt, sugar, baking powder, spices and salt.
- Separately, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Add the chopped nuts. Stir to incorporate - it will be pretty crumbly. Don't fret!
- Flour your hands and knead the dough lightly on a floured work surface. Form the dough into a large log, maybe 15-20 inches by 6-7 inches. The loaf should be relatively flat, only about 1/2 inch high. Place on a lightly greased baking sheet and bake for 22-30 minutes at 350 F, until the center is firm to the touch. Also you can create 2 smaller logs about half the size and bake 18-24 minutes.
- Let biscotti cool for 15 minutes, then use a serrated knife cut into 1 inch wide pieces. Flip them on their sides. Decrease oven temp to 300 F and bake for an additional 15-20 minutes. Cool completely.
- Grab a cup of tea or coffee and enjoy!
Notes
98 calories per small biscotti, 3 grams of fat, 3 grams protein, 15 carbs, 1 gram fiber if using whole wheat flour.
TOTAL: $3.50 or about $.23 per large and $.12 per small biscotti! Take that Starbucks!
