Pumpkin Pistachio Biscotti Recipe

Thursday, October 10, 2013

What hits the spot better than cappuccino and pumpkin cookies in the fall to warm you up? I would say not much if your a fan of both! Here is a perfect quick afternoon pick me up. Sometimes when you need to celebrate the beautiful fall colors setting in and Holiday creeping up this will get you motivated to start planning those special flavors that shout fall, these are it! Pumpkins, flavored coffees, pretty colorful leaves changing and before you know it the Holiday baking begins.

Try this flavor you will be pleasantly surprised especially when dunked in coffee (smile).

Pumpkin Biscotti

3 1/2  cups flour
1/2 salt
2 teaspoons baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and dash of cloves mix together

2 eggs
1/2 cup pure pumpkin puree
1 cup coarsely chopped toasted pistachios
2 tablespoons olive oil or butter
1 teaspoon pure vanilla extract

Topping to brush before baking
1 egg white beaten or use the whole egg either way it works fine
Preheat oven to 375 degrees.

Get a large cookie sheet ready with either parchment paper or silpat mat works great!
In a medium skillet sauté the pistachios in butter or olive oil.

In a large electric mixer bowl, add all the dry ingredients. Place the mixer on stir and add in the eggs, puree until the dough comes together. If the dough will not form because of dryness depending on altitudes then add 1 tablespoon of milk at a time to the dough until is holds together perfectly.  Add in the nuts.

Mold two long shaped logs onto the cookie sheet around  2 inch x 10 inch long. Wet your hands to shape if you have problems holding the dough together. I find the mixer to do a great job getting the dough to form.

Drop oven temperature to 350.

Brush tops with egg, sprinkle with sugar and bake until lightly browned around 30 minutes.
Cool slightly, place on a cutting board and cut them on a slant.
Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.


Drizzle a combination of cinnamon and powdered sugar frosting over the tops or dip the ends in melted chocolate then more chopped pistachios.

For more pumpkin recipes visit some of the links below:

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

+claudia lamascolo  author

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