Pumpkin Spice Latte Biscotti

Now, pumpkin pie is a classic at this time of year, but I wanted to try something a bit different with my leftover canned pumpkin. When I stumbled upon this recipe from Seasons and Suppers I thought I would give it a go since I’ve never made biscotti before! The double-baking of biscotti gives it that crispy (stale?) texture, making it a perfect pairing for that afternoon cuppa if you like dunking.

I decided to halve the recipe since my partner and I recently had a conversation that went something like ‘I love that you bake every week, but we are getting pudgy’. The compromise is that I will try to make smaller batches when it is just the two of us who will be eating the goods. Nonetheless, this half-batch actually made about 20 pieces of biscotti, so I’m sure it is plenty for most people!

Ingredients:

1.5 cups flour
3/4 tsp. baking powder
1 tsp. fine coffee grounds
pinch of salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cocoa powder (I added this extra for a richer colour and flavour)
1/4 cup butter, room temperature
1/2 cup granulated sugar
2 medium eggs
1/2 tsp. vanilla
1/4 cup canned pumpkin
1/4 cup chocolate chips for the drizzle

Instructions:

Preheat the oven to 150C and line a baking sheet with parchment paper.

In a medium bowl, combine the flour, baking powder, salt, spices, coffee, and cocoa. Whisk well and set aside.

In a large bowl, cream together the butter and sugar with an electric mixer until light and creamy. Add the eggs and beat again. Add the vanilla and pumpkin and beat until combined. Add the dry ingredients and mix until well combined.

On the prepared baking sheet, spoon the dough out into two logs (Mine were about 2.5 inches wide by 8 inches long.).

Bake for 35-40 minutes until firm and hollow sounding. Remove from the oven and allow to rest on the baking sheet for 10 minutes.

Place the logs on a cutting board and, using a serrated knife, cut into 1 inch slices. Return the slices to the baking sheet cut side down and bake for 15 minutes. Flip the biscotti over and bake a further 15 minutes. Cool the biscotti and then drizzle with melted chocolate.