{"id":23103,"date":"2015-10-18T05:11:36","date_gmt":"2015-10-18T09:11:36","guid":{"rendered":"http:\/\/canadianbudgetbinder.com\/?p=23103"},"modified":"2025-01-24T06:28:19","modified_gmt":"2025-01-24T06:28:19","slug":"pumpkin-biscotti-with-pumpkin-spice-icing","status":"publish","type":"post","link":"https:\/\/digitalskyweb.co\/canadianbudgetbinder.com\/2015\/10\/18\/pumpkin-biscotti-with-pumpkin-spice-icing\/","title":{"rendered":"Italian Pumpkin Biscotti with Icing"},"content":{"rendered":"\n

<\/path><\/svg><\/span><\/span>Estimated reading time: <\/span>7<\/span> minutes<\/span><\/p>\n\n\n\n

Enjoy the perfect combination of pumpkin and spice with this delicious Pumpkin Biscotti recipe. It is ideal for sharing or enjoying on your own.<\/p>\n\n\n\n

Crunchy Pumpkin Biscotti For A Change<\/h2>\n\n\n\n

Last Sunday, I shared my Pumpkin Scone with Pumpkin Spice Icing<\/strong><\/a> recipe on the blog, which was a hit with the readers.<\/span><\/p>\n\n\n\n

While taste-testing my scones, I knew I could change the recipe and make Italian Pumpkin Spice Biscotti.<\/strong><\/span><\/p>\n\n\n\n

Pumpkin Scones Turn Into Pumpkin Biscotti<\/h2>\n\n\n\n

I love it when recipes can double up, which means you can create two recipes simultaneously.<\/p>\n\n\n\n

This is always handy when you have a bake sale to bake for, have a party, or have lots of guests over to the house.<\/p>\n\n\n\n

My wife adores biscotti because of its crunchy texture, especially when served in a hot cup of strong coffee or tea.<\/p>\n\n\n\n

The last Italian cookie I made was Nicola’s lemon biscotti<\/a> <\/strong>because Mrs. CBB wanted me to try her recipe.<\/p>\n\n\n\n

She was thrilled that I was finally making pumpkin biscotti, and when they were done, she gave me the thumbs up, which made me proud.<\/p>\n\n\n\n

I never knew how a recipe would turn out, but I was confident that this one would succeed.<\/p>\n\n\n\n

I’ve made many Italian biscotti recipes but never created one from a scone recipe. I’m daring.<\/p>\n\n\n\n

Making Biscotti With Scone Dough<\/span><\/h2>\n\n\n
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\"pumpkin<\/figure>\n<\/div>\n\n\n

If you’ve already made my pumpkin scones, you will notice that this biscotti recipe is identical. <\/p>\n\n\n\n

The only difference is how I roll and form the dough to make the Pumpkin Biscotti instead of the scones.<\/p>\n\n\n\n

Instead, I make two large flattened logs shaped like biscotti and bake them in the oven.<\/p>\n\n\n\n

I just wing it when shaping the logs, but I try to keep the length longer by dipping my biscotti in coffee or milk.<\/p>\n\n\n\n

Anytime I follow a recipe, I am cautious about baking time because everyone has a different oven.<\/p>\n\n\n\n

The baking time for the biscotti will be longer as they are twice-baked and crunchy but worth the extra effort.<\/p>\n\n\n\n

Once the pumpkin biscotti are baked, let them cool completely before cutting them so you get an even cut.<\/p>\n\n\n\n

I am very rustic in baking, so I just took them and made slices about 3\/4 inches thick. <\/p>\n\n\n\n

You can make them as thick or thin, but traditionally, they are thicker.<\/p>\n\n\n\n

Biscotti Return To The Oven For The Second Bake<\/h2>\n\n\n
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\"how<\/figure>\n<\/div>\n\n\n

This is where biscotti earns the title for one of the best crunchy Italian cookies on the market.<\/p>\n\n\n\n

Once the pumpkin biscotti were cooled and cut, I preheated the oven to 200 degrees and let them bake for 2 hours.<\/p>\n\n\n\n

The slow and low-second bake for the pumpkin biscotti will allow them to harden up.<\/p>\n\n\n\n

Test a biscotti before you pull them out to see if you get your desired ‘crunch factor’; otherwise, leave them in for longer.<\/p>\n\n\n\n

They have a bit of a different texture than a typical biscotti, but they still turned out perfect.<\/p>\n\n\n\n

Keep in mind this was a pumpkin scone recipe. <\/p>\n\n\n\n

The great thing is you can save time and money when you’re able to flip a recipe.<\/p>\n\n\n\n

Once the pumpkin biscotti cooled again, I made the same batch of pumpkin spice icing as I did for the scones and drizzled it on top.<\/p>\n\n\n\n

I’m afraid I’m not a pastry chef, so the drizzle is thicker in some areas.<\/p>\n\n\n\n

If you are neater than I am, you can make them even prettier.<\/p>\n\n\n\n

I was happy with the way the pumpkin spice biscotti turned out and will be making them again.<\/p>\n\n\n\n

How To Make Crunchy Italian Pumpkin Biscotti
<\/span><\/h2>\n\n\n
\n
\"Italian<\/figure>\n<\/div>\n\n\n

You can use canned pumpkin puree<\/strong> if baking pie pumpkins aren’t available<\/span>.<\/p>\n\n\n\n

However, if you can access pie pumpkins, you can make homemade roasted pumpkin puree<\/a><\/strong>.<\/p>\n\n\n\n

Optional Pumpkin Biscotti Ingredients<\/h2>\n\n\n\n
    \n
  • Pumpkin Seeds<\/li>\n\n\n\n
  • Chopped Pecans<\/li>\n\n\n\n
  • Toasted Almond Slices<\/li>\n\n\n\n
  • Chopped toasted hazelnuts<\/li>\n\n\n\n
  • Pumpkin cranberry biscotti (add dried cranberries to the dough)<\/li>\n\n\n\n
  • Chocolate chip Pumpkin Biscotti (add chocolate chips to the dough)<\/li>\n<\/ul>\n\n\n\n

    Pumpkin Biscotti Baking Info<\/h2>\n\n\n\n
      \n
    • Recipe Type: dessert<\/li>\n\n\n\n
    • Author: Mr.CBB<\/li>\n\n\n\n
    • Prep time: 20 mins<\/li>\n\n\n\n
    • Cook time: 2 hours 20 mins<\/li>\n\n\n\n
    • Total time: 2 hours 40 mins<\/li>\n\n\n\n
    • Serves: 20<\/li>\n<\/ul>\n\n\n\n

      If you love biscotti, try these fantastic pumpkin biscotti I made using my pumpkin spice scone recipe. It is easy to make and has less fuss in the kitchen for two recipes.<\/p>\n\n\n\n

      Ingredients<\/h2>\n\n\n\n
        \n
      • 4\u00bc cups of all-purpose flour<\/li>\n\n\n\n
      • \u00bd cup of brown sugar<\/li>\n\n\n\n
      • 1\u00bd tablespoons of baking powder<\/li>\n\n\n\n
      • 1 teaspoon baking soda<\/li>\n\n\n\n
      • 5 teaspoons of pumpkin pie spice<\/li>\n\n\n\n
      • (I make my own with cinnamon, all-spice, ground ginger, cloves, nutmeg) see recipe above<\/li>\n\n\n\n
      • 2 teaspoons cinnamon<\/li>\n\n\n\n
      • \u00bd teaspoon salt<\/li>\n\n\n\n
      • 2 large eggs (room temp)<\/li>\n\n\n\n
      • 1 cup cold butter cubed<\/li>\n\n\n\n
      • 1\u00bd cups of pumpkin puree<\/li>\n\n\n\n
      • 1 cup buttermilk or (1 cup milk with 1 tablespoon white vinegar. Let sit for 10 mins)<\/li>\n\n\n\n
      • Pumpkin Spice Icing<\/li>\n\n\n\n
      • Combine these ingredients:<\/li>\n\n\n\n
      • 2.5 cups of confectioner sugar<\/li>\n\n\n\n
      • 4 tablespoons of milk (adjust if you need more)<\/li>\n\n\n\n
      • 2 teaspoons of pumpkin pie spice<\/li>\n\n\n\n
      • \u00bc teaspoon of vanilla bean paste or a teaspoon of pure vanilla extract<\/li>\n<\/ul>\n\n\n\n

        Instructions<\/h2>\n\n\n\n
          \n
        1. Pre-heat oven- 350 degrees<\/li>\n\n\n\n
        2. Add the flour, brown sugar, baking powder, baking soda, salt, and all the spices in a large bowl, then mix. Add the cold butter and cut it with a pastry blender or two butter knives until it looks like coarse crumbs.<\/li>\n\n\n\n
        3. In a second bowl, add your wet ingredients- eggs, pumpkin, and \u00bd cup of buttermilk and mix.<\/li>\n\n\n\n
        4. Add the wet mixture to the dry mixture and mix until combined. Do not over-mix<\/li>\n\n\n\n
        5. Turn the mixture onto a floured surface and knead it about 8-10 times.<\/li>\n\n\n\n
        6. Make two dough mounds shaped like a biscotti (see photo), about 11\/2 inches thick.<\/li>\n\n\n\n
        7. Place them on a baking sheet and brush with the remaining buttermilk<\/li>\n\n\n\n
        8. Bake in the middle rack of your oven.<\/li>\n\n\n\n
        9. Bake at 350 degrees for 20-25 minutes. (Test with a toothpick to see if they are done)<\/li>\n\n\n\n
        10. Once completely cooled, cut the biscotti length-wise to about the same thickness and bake them again in a 200-degree oven for 2 hours to harden. This is dry baking.<\/li>\n\n\n\n
        11. Once cooled, you can drizzle the pumpkin spice icing on them and enjoy.<\/li>\n<\/ol>\n\n\n\n

          This was a fun recipe, and I hope you try these Italian pumpkin spice biscotti.<\/p>\n\n\n\n

          Please leave me a review below to let me know what you think of them.<\/p>\n\n\n\n

          -Mr.CBB<\/p>\n\n\n\n