Pumpkin almond biscotti

 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.

Enjoy!

Nadja

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