On the first night of Hurricane Sandy, I decided to do some baking because I'd forgotten to stock up on sweet little snacks. I did a quick search on the internet and decided to bake pumpkin biscotti, slightly altering a recipe taken from Dessert for Two.

Pumpkin Biscotti
Makes 12-15 servings

Ingredients
1 large egg
1/2 cup of sugar
1/2 teaspoon of baking powder
1/4 cup of pumpkin puree
1/2 teaspoon of cinnamon
1/2 teaspoon of pumpkin pie spice (or pinches of nutmeg, ground ginger, ground cloves)
1/8 teaspoon of salt
1/2 teaspoon of vanilla
1 1/4 cups of flour

Preheat the over to 350 degrees Fahrenheit. In a bowl, whisk the egg, sugar and baking powder together until the mixture turns a pale yellow color and falls in ribbons when you lift the whisk.

While whisking, add the pumpkin puree, cinnamon, pumpkin pie spice, salt, and vanilla, aerating the mixture. Sprinkle the flour on top and fold it into the wet mixture with a spatula.

Shape the dough into a flat log on a greased or lined (parchment paper) baking sheet about 3 inches by 8 inches wide, using wet fingertips (this is important!). Bake for 40 minutes, or until a toothpick comes out clean.

Remove the baking sheet and let it rest for 15 minutes, meanwhile turning the oven down to 300 degrees Fahrenheit. After 15 minutes, slice the log into half-inch wide slices and place them on one side before returning them to the oven. Bake for 15 minutes, remove and flip the pieces onto their other side to bake for another 15 minutes.

Allow the biscotti cool completely on a wire rack before storing in an airtight container.


The original recipe included pepitas (pumpkin seeds) and a white chocolate dip, but I found these to be sweet enough on their own (and I have a sweet tooth). These were really delicious and gone within 24 hours, so I made them again during my internetless lull. These would probably make a great little holiday present!