Pumpkin and Cranberry Biscotti
Pumpkin–a notorious fall flavor–and cranberry–most prevalent in winter–combine to create a cookie that fits so perfectly into those November days. Brew a cup of coffee, dip one end in, and watch the last of the leaves fall from the trees. Yields 25-30 biscotti
Servings
25-30biscotti
Servings
25-30biscotti
Ingredients
Instructions
  1. Preheat the oven to 350°F and line a large baking sheet, or two small baking sheets, with parchment paper. Set aside.
  2. In the bowl of a stand mixer, combine the pumpkin puree and granulated sugar. Mix on high until fully combined and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time. Mix to combine between each. Then add the vanilla extract and mix until fully incorporated.
  4. In the meantime, whisk together the flour, baking powder, and pumpkin pie spice in a medium bowl. Set aside.
  5. Stir in the toasted pecans, pepitas, and dried cranberries to the bowl of the stand mixer. Add the dry ingredients 1/2 at a time. Be careful not to overmix.
  6. Onto your prepared baking sheet(s), shape your dough into two equal sized logs (about 12in x 2.5in) and bake 35-40 minutes. Remove the baking sheet(s) from the oven and allow to the logs to cool on the pan for 10 minutes.
  7. Reduce your oven to 300°F. Transfer your logs to a cutting board and, with a serrated knife, slice on a diagonal. Each cookie should be about 1/2 in thick.
  8. Line up your sliced biscotti on the parchment lined baking sheet and put them back in the oven about 15-20 minutes. Flip and then bake an additional 5-10 minutes. Remove the tray from the oven and allow to cool.
  9. Using a double boiler or microwave, melt the vanilla almond bark (or candy melts). Dip the bottom of the biscotti into the coating and allow to dry on a wire rack.

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