Description
These Pumpkin Walnut Biscotti combine the warm flavors of pumpkin pie spice and pure pumpkin with crunchy walnuts for a perfect fall treat. Twice-baked to achieve a crisp texture, these biscotti are ideal for dunking in coffee or tea and make a delightful homemade gift or cozy snack.
Ingredients
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 extra 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 to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, pumpkin pie spice, baking powder, and salt until evenly combined. Stir in 1 cup of the chopped walnuts to distribute them throughout the flour mixture.
- Combine 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.
- Make the Dough: Gradually add the flour mixture to the wet ingredients, about one cup at a time, mixing thoroughly after each addition. Continue until a thick dough forms, ensuring all ingredients are well incorporated.
- Shape the Loaf: Transfer the dough onto the prepared baking sheet and shape it into a large loaf. Press the remaining 1/2 cup chopped walnuts into the top and around the sides, then sprinkle generously with additional brown sugar for a sweet crust.
- Bake the Loaf: Bake the loaf for about 30 minutes, or until it just begins to crisp on the outside. After baking, remove it from the oven and allow it to cool for approximately 10 minutes to firm up for slicing.
- Slice and Second Bake: Using a serrated knife, carefully cut the loaf into 1/2 inch thick slices. Lay the slices flat on the parchment-lined baking sheet. Bake the slices for about 45 minutes, flipping every 15 minutes to dry out and crisp the biscotti evenly.
- Cool and Store: Allow the biscotti to cool completely on the baking sheet. Once cooled, store them in an airtight container at room temperature where they will stay fresh for up to 5 days.
Notes
- Using whole wheat flour adds a nutty flavor and extra fiber for a healthier biscotti.
- Be sure to flip the biscotti slices during the second bake to ensure even crisping on both sides.
- These biscotti can be stored for up to 5 days; for longer storage, consider freezing them in an airtight container.
- Feel free to substitute walnuts with pecans or almonds for a different nutty twist.
- Perfect for pairing with hot beverages like coffee, tea, or hot chocolate during the fall season.
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
