Does the pumpkin season end after Halloween? I dare say No! After all, pumpkin pie is a Thanksgiving tradition. But Starbucks will move on and begin advertising their peppermint drinks, visits to the cider mills will taper off, and real pumpkins will become a scarcity. But rest assured, that won’t stop me…I vow to enjoy the flavors of the Great Pumpkin well into November at the least. To follow-up my pumpkin ice cream debut, I bring you my latest pumpkin endeavor- biscotti. I love biscotti because it’s not too sweet. While some shy away because it’s traditionally hard and dry, not all biscotti has to result in a trip to the dentist to repair a damaged tooth. This biscotti will hold up to dunking (hot cider, coffee, or chai are all good candidates), it’s not overly brittle. It’s super easy to make, and it keeps in an airtight container for well over a week (it won’t last that long for me). As is true for most of my recipes, this is easily adaptable. You can substitute a different type of nut, or leave out the nuts altogether. You could add a dried fruit or even pepitos (pumpkin seeds). You can also alter the drizzle; try a white chocolate or even a caramel drizzle. With all these modifications, you’ll be enjoying the flavors of pumpkin well into November as well.
- 3 1/2 Cups All-purpose Flour
- 1 1/2 Cups (packed) Brown Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 tsp. Pumpkin Pie Spice
- 1/2 Cup Pumpkin Puree (canned)
- 2 Large Eggs
- 1 TBS. Vanilla
- 2 TBS. Butter (unsalted)
- 1 1/4 Cup Pecans (coarsely chopped)
For the Icing/Drizzle:
- 1 Cup Powdered Sugar
- 2 tsp. Pure Maple Syrup
- 1 tsp. Vanilla
- 3/4 tsp. Pumpkin Pie Spice
- 2.5-3 tsp. of Heavy Cream
Melt the butter in a skillet or saute pan over medium heat; add nuts. Cook, stirring constantly, for a few minutes until nuts begin to release their flavor – do not allow to brown too much. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough.
Place dough on a lightly floured surface and divide into 3 portions. Shape each portion into a 3 x 7″ long log. Place logs 3″ apart on a parchment lined baking sheet. Bake for 25 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F. After 15 minutes of cooling, use a serated knife to cut loaves diagonally into 1/2″ thick pieces. The interior of each biscotti will be a little softer than the exterior crust.
While the biscotti are cooking, prepare the icing/drizzle by combining all ingredients in a small bowl and mixing until smooth. Add more or less cream to achieve desired consistency.