Yesterday I simply felt like making something with pumpkin. And as I wanted to make something different than pumpkin pie, I decided to make some pumpkin almond biscotti which absolutely remind me of fall. When I think about fall I mostly think about pumpkis and pumpkin coloured leaves. Biscotti in general are italian biscuits which are very crunchy and are best served with coffee, tea or milk. My pumpkin almond biscotti have a beautiful fall colour when baked. You can additionally top or dip in dark or white chocolate or serve plain. And as you probably notice I haven´t used almonds, when I made them, because they were for my best friend who is allergic to almonds. Still their recipe consists of almonds and I definitely prefer them with almonds in it…
This is what you will need:
- 3 cups of whole wheat flour
- 1+ 1/2 cups brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice
- 1/2 cup of pumpkin puree
- 2 large eggs
- 1 tbs. vanilla sugar
- 1 cup of sliced almonds
Preheat oven to 200°C.
Combine flour, salt, baking powder, sugar, vanilla sugar and pumpkin spice in a bowl. In another bowl combine wet ingredients which are pumpkin puree and eggs. Add wet ingredients to dry ingredients and stir until well combined. Fold in sliced almonds. Lightly flour your hands and divide dough into two portions. Shape each portion into logs and lay on a parchment paper covered baking tray. Bake in oven for about 25 minutes, then remove cut logs diagonally into 1 cm biscotti pieces and place them cut side facing up on the baking tray. Bake for another 10 minutes and let cool out.
15 thoughts on “Pumpkin almond biscotti”
Nice idea! Looks delicious!
Thanks Ju! (:
Lovely photos of your pumpkin biscotti!
Thank you very much (: And they´re tasty too!
Looks delicious! I’ve never made biscotti myself. I still have nightmares of my roommate trying to tackle her great grandmother’s recipe and what a challenge and mess it seemed. But for pumpkin I might just have to. Were they still pretty firm? I’d imagine the puree would take away from that delightful crunch.
Oh my. Well I can promise these are really easy to make and if you´re not sure about the firmness, just bake them a couple of minutes longer. I just used little pumpkin puree and two eggs, and combined with all that flour, it´s moist but will still turn out crunchy. (:
Yum! I still have yet to make biscotti on my own. Maybe now’s the time with this pumpkin almond biscotti! 😀
Yes (: Definitely a good idea to start off with these. They´re really easy. I might post a regular italian biscotti recipe soon too (:
Great extra step with the chocolate drizzle!
Thank you. (: Yes that´s actually what I liked a lot, the pumpkin and chocolate combination… hmm might have some new ideas two combine these ingredients.
Great twist on biscotti – perfect for Thanksgiving! Celeste 🙂
Thank you Celeste. (: Yes indeed the biscottis go perfect for Thanksgiving (:
I made these beauties & used partly wholemeal spelt flour & loved them so much! They were fantastic& very Yummy too. Xxx 😊
yey I´m glad you enjoyed them too (: Might have to bake them again soon, they didn´t last very long (;