Pumpkin Pistachio Biscotti

Thursday, October 10, 2013
What hits the spot better than espresso or cappuccino with pumpkin biscotti cookies in the fall to warm you up?

I would say not much if you're 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.

Scroll down to my printable recipe cared for these delicious Pumpkin Pistachio Biscotti.


these are pumpkin biscotti Italian cookie with pistachio . They are  on a green and white flowered bup with a demitasse spoon of espresso coffee





Italian Biscotti



This is the perfect fall cookie when pumpkins are out in the markets.


I love the smell of pumpkin spice while baking, it really shouts fall with that comforting scent.


These pumpkin biscotti cookies are easy to make and can be made ahead of time for the holiday and put in the freezer.


They keep fresh in the freezer for at least 6 months.


I love these old-fashioned biscotti you may also like plain Pistachio Biscotti or my Cranberry Almond Biscotti, two of our family's favorites.


these are pumpkin biscotti Italian cookie with pistachio . They are  on a green and white flowered bup with a demitasse spoon of espresso coffee


Other Additions and Suggestions

  • any kinds of nuts
  • chocolate chips
  • coconut
  • raisins or craisins
  • dipped each end in melted chocolate or white chocolate then pistachios



these are a pumpkin chocolate chip biscotti with espresso and a pumpkin in the photo



Ingredients You Will Need(scroll to the recipe card for exact measurements):

  • flour
  • sugar
  • eggs
  • cinnamon
  • nutmeg
  • pistachios
  • pumpkin puree
  • vanilla
  • butter or olive oil




these are the logs of cookie dough baked for Pumpkin biscotti with pistachios



Pumpkin Pistachio Biscotti Pin for later


pin for later recipe for pumpkin biscotti




Holiday Baking




During the holiday we like to take the pumpkin pistachio biscotti and dip each end in chocolate then sprinkle pistachios on the chocolate.


If you're a pistachio and pumpkin fan this will be your new favorite biscotti to add to our recipe collection.


The chocolate and pumpkin go very well together if you decide to add chocolate chips.


For those who are allergic to nuts, these are fabulous with toasted pumpkin seeds just substitute them.


Pumpkin pistachio cookies are easy to make and also are enjoyed as gifts to give out during the holiday season, enjoy!




Pumpkin Pistachio Biscotti
Print

Pumpkin Pistachio Biscotti

Yield: 35
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
These are an Italian biscotti made with pumpkin. The cookies are delicious with espresso and have pistachios in them. Perfect for fall.

Ingredients

  • 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
  • sugar
  • Optional: 1/2 cup any kinds of chocolate chips, or other kinds of nuts you like even pumpkin seeds for those with nut allergies.

Instructions

  1. Preheat oven to 375 degrees.
  2. Get a large cookie sheet ready with either parchment paper or Silpat mat works great!
  3. In a medium skillet sauté the pistachios in butter or olive oil until toasted just a few minutes.
  4. In a large electric mixer bowl, add all the dry ingredients. 
  5. Place the mixer on stir and add in the eggs, puree until the dough comes together.
  6.  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. 
  7. Add in the nuts.
  8. Mold two long shaped logs onto the cookie sheet around 2-inch x 10 inches long. 
  9. 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.
  10. Drop oven temperature to 350.
  11. Brush tops with egg, sprinkle with sugar,.
  12. Bake, until lightly browned around 30 to 40 minutes( or until the edges, are browned and the middle is set).
  13. Cool slightly, place on a cutting board, and cut them on a slant.
  14. Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.
  15. Optional:
  16. Drizzle a combination of cinnamon and powdered sugar frosting over the tops or dip the ends in melted chocolate than more chopped pistachios

Calories

114.01

Fat (grams)

3.26

Sat. Fat (grams)

0.68

Carbs (grams)

18.78

Fiber (grams)

0.85

Net carbs

17.94

Sugar (grams)

8.17

Protein (grams)

2.73

Sodium (milligrams)

64.15

Cholesterol (grams)

16.82
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Italian
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Pumpkin Pistachio Biscotti Pin for later


pin for later for chocolate chip pumpkin pistachio biscotti recipe



Check Out Grandma's Anisette Biscotti Cookies



these are a whole cookie sheet of sliced biscotti with chocolate chips and pumpkin in them

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