Best 2 Pumpkin Pecan Biscotti Recipes

Indulge in the delightful symphony of flavors with our delectable pumpkin pecan biscotti. These crispy, twice-baked Italian cookies are infused with the warm, inviting spices of pumpkin pie and studded with crunchy pecan pieces. Experience a delightful textural contrast between the crisp exterior and the soft, chewy interior, perfectly balanced by the sweet and nutty flavors. Our carefully curated collection of recipes offers variations to suit every palate, from classic pumpkin pecan biscotti to indulgent chocolate-dipped and maple-glazed options. Embark on a culinary journey and discover the perfect biscotti to accompany your cozy autumn afternoons or festive holiday gatherings.

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PUMPKIN PECAN BISCOTTI

Pumpkin Pecan Biscotti image

A great fall favorite.

Provided by jowolf2

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 36

Number Of Ingredients 12

Ingredients

2 ¾ cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons baking powder
1 pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
½ cup pumpkin puree
1 teaspoon vanilla extract
¼ cup finely chopped pecans

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

PUMPKIN PECAN BISCOTTI image

Categories Bread Bake

Number Of Ingredients 12

Ingredients

2 3/4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 pinch salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

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:

Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth and efficient baking process.
Use Fresh Ingredients: Fresh pumpkin puree and pecans will yield the best flavor and texture.
Don't Overmix the Dough: Overmixing will result in tough biscotti. Mix just until the ingredients are combined.
Chill the Dough: Chilling the dough for at least 30 minutes will make it easier to slice and shape.
Bake the Biscotti Twice: The first bake will dry out the biscotti and the second bake will give them a crispy texture.
Store Properly: Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Conclusion:

These pumpkin pecan biscotti are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be customized with different flavors and toppings. Whether you enjoy them on their own or dunk them in your favorite beverage, these biscotti are sure to be a hit. So, preheat your oven and gather your ingredients to create a batch of these delightful cookies today!