Description
Delight in these crunchy Pumpkin Walnut Biscotti, perfect for a cozy autumn snack or a companion to your favorite coffee or tea. Made with whole wheat flour, warm pumpkin pie spices, and crunchy walnuts, these biscotti offer a wholesome twist on a classic Italian treat. Twice-baked to perfection, they achieve a satisfyingly crisp texture that’s subtly sweet and richly spiced.
Ingredients
Units
Scale
Dry Ingredients
- 2 and 1/2 cups whole wheat flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 and 1/2 cups chopped walnuts, divided
- 1 cup light brown sugar (plus more for sprinkling)
Wet Ingredients
- 3/4 cup pure pumpkin
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to keep your biscotti from sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, pumpkin pie spice, baking powder, and salt. Stir in 1 cup of the chopped walnuts to evenly distribute them throughout the dough.
- Mix Wet Ingredients: In the bowl of an electric mixer, beat the light brown sugar, pure pumpkin, vanilla extract, and eggs on low speed until the mixture is well combined and smooth.
- Form the Dough: Gradually add the flour mixture to the wet ingredients, one cup at a time, mixing until a thick dough forms. It should be firm enough to shape without being too dry.
- Shape the Loaf: On the prepared baking sheet, form the dough into a large loaf shape. Press the remaining 1/2 cup chopped walnuts into the top and around the sides for extra crunch and flavor. Sprinkle generously with additional brown sugar to add sweetness and a nice crust.
- First Bake: Bake the loaf in the preheated oven for 30 minutes, or until it just starts to crisp on the outside. This initial baking sets the structure of the biscotti. Then, remove from the oven and let it cool for about 10 minutes to allow it to firm up for slicing.
- Slice the Biscotti: Using a serrated knife, carefully cut the cooled loaf into 1/2 inch thick slices. Lay the slices flat back onto the parchment-lined baking sheet in a single layer.
- Second Bake (Drying): Bake the slices for about 45 minutes, flipping them every 15 minutes to ensure even drying and crispiness. This step is crucial for achieving the traditional crunchy texture of biscotti.
- Cool and Store: Allow the biscotti to cool completely on the baking sheet so they harden properly. Once cooled, store them in an airtight container at room temperature for up to 5 days, perfect for enjoying over several days.
Notes
- Use parchment paper to prevent sticking and ease cleanup.
- Be sure to flip biscotti slices during the second bake to dry evenly and avoid burning one side.
- Store biscotti in an airtight container to maintain crispness.
- These biscotti freeze well; thaw at room temperature before serving.
- Adjust pumpkin pie spice based on your preferred level of warmth and spice intensity.
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
