Happy Tuesday! Is everyone excited to watch the World Series tonight?! I know I am – Go Astros! I think we are going to go out and watch the game with other fans – it’s always more fun that way.
Today, I am bringing you another one of my staple recipes. Biscotti is one of my go-to treats that I bake every year. I always make it for the holidays. Everyone loves to pair it with their coffee, eat it as a snack or for dessert with some ice cream.
I typically make my original chocolate chip biscotti, but since it is fall and we need more pumpkin spice in our lives, I am bringing you a different variation. That’s right – I am showing you how to make Pumpkin Spice Biscotti. So, grab your PSL and let’s go!
- 4 T. real butter, softened
- ½ c. granulated sugar
- ½ c. dark brown sugar
- 3 extra large eggs
- 1 t. real vanilla
- 1 T. pumpkin pie spice
- 1 dash of nutmeg
- 1 T. orange rind
- 1 ½ c. of instant oatmeal (not pureed or old fashioned)
- 2 c. of unbleached flour (sifted with powder, soda and salt)
- 1 ½ t. baking powder
- 1 t. baking soda
- ½ t. salt
- ½ c. raisins
- ½ c. craisins
- ½ c. dried blueberries
- ½ c. of chopped pecans
- Preheat oven to 350°. Line a jelly roll pan with foil, parchment or Silpat liner.
- Beat together butter and sugars until well combined. Add the eggs, vanilla flavoring and beat until fluffy. Add the oatmeal to the egg and sugar mixture, mixing well.
- Reserve 2 T. of the flour and sift the balance of the flour with the baking powder, baking soda, salt. Add the flour mixture on the lowest setting of the mixer.
- Add in pumpkin pie spice and nutmeg. Add in the orange rind. Add in the raisins, craisins, blueberries and chopped pecans. The dough will be stiff yet sticky.
Note: This is where it gets tricky!
- You will split the dough into two balls/loaves. First, form a ball (with half of the batter) in the center of the mixing bowl with a spatula and liberally sprinkle the reserved 1 T over the ball.
- Turn the ball of floured dough over in the bowl and cover with the reserved tablespoon of flour (Note: I typically need more than 2 Tablespoons of flour for this part).
- Remove dough ball from bowl and form a long and narrow loaf. Pat the loaf to a diameter of approximately 4.5 x 12”. Bake for 25 – 30 minutes at 350, or until firm and cooked in the center and lightly browned.
- Turn off the oven and remove the baked loaf and place the baking sheet on wire rack to cool before attempting to remove from the pan. Allow the loaf to cool completely before attempting to cut into slices.
- Repeat the above baking steps with your 2nd loaf.
- Preheat the oven a second time to 225 °.
- Place a cooling rack inside of the jelly roll pan. Slice loaves about 1/2” thick and lay cut side down on the wire rack (which has been placed inside the pan).
- Return the biscotti to the oven and bake for an additional 50 –60 minutes, turning once until the slices are dry and lightly browned. Remove from the oven and allow to cool before serving or storing.
I’m not going to lie, this recipe is a little complex and takes some patience. It took me 2-3 times to perfect my biscotti making skills, so don’t lose hope if it doesn’t go well your first time.
As always, let me know if you have any questions before you try this out. Have y’all ever made attempted to make biscotti before? What are some of your favorite fall baking recipes?