I’ve been teasing you with images from my trial runs of this recipe on twitter and facebook. As promised, here it is, the ideal finish to Thanksgiving dinner for those seeking an Italian inspired option to pie: Pumpkin Pie Biscotti. Perfect for dipping in that post-feast coffee, tea or ice cream.
Biscotti is surprisingly easy to prepare and will always make you look like a culinary superstar when you deliver it homemade. Biscotti is essentially a twice baked cookie (or cake, depending on who you ask) so it will take a little more time to prepare than a traditional cookie but it is absolutely worth the extra effort. Known for their dry, crunchy texture, I was a little concerned that this pumpkin pie version stays a little chewier in the centre so I sent the hubby to his office with a basket for unsolicited feedback. He returned home later that day with rave reviews, everyone seemed to love the lighter, pumpkin pie flavoured centre with the hard outer crust (y’know, like the pie).
So, what are you doing this weekend? Big turkey feast or cold cuts? Being Canadian, we are celebrating Thanksgiving but being exhausted from an already very busy autumn, we’re going to take it easy. We’re heading up north on Saturday for a small family get together, some fresh country air for the kids and maybe a little turkey-induced coma naps. I can’t wait to wake up, stomach satisfied, to a fresh pot of bold coffee and a plate of Pumpkin Pie Biscotti to dip in it. Mmmmm.. Happy Thanksgiving to me 🙂
- 3-1/2 cups all-purpose flour
- 1-1/2 cups firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup mashed canned pumpkin
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 tablespoons butter or margarine
- 1-1/4 cup macadamia nuts, coarsely chopped
- Preheat oven to 350°F. Lightly grease cookie sheets.
- Melt the butter in a large skillet over medium heat. Add the macadamia nuts and cook, stirring constantly, until the nuts are browned. This will take about 4 minutes to brown. Stay close because it happens quickly and these guys are far too expensive to have burn. Remove from the heat and cool completely, about 30 minutes or place in the fridge for 10 minutes.
- You can alternately toast the nuts in the oven. Spread the nuts in a single layer on a baking sheet. Place in 350°F oven. Toast until golden, about 12 to 15 minutes. If you’re using a toaster oven, cut the time in half. Cool completely.
- In a large bowl add the flour, brown sugar, baking powder, salt, and pumpkin pie spice and stir well to combine.
- In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
- Slowly add the pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened. Mixture will be very crumbly; it will gradually become moist after stirring. The nuts are going to add just enough moisture to really hold it all together. Knead or gently stir the cooled nuts into the pumpkin pie biscotti dough.
- Place the dough on a lightly floured surface and divide into 3 portions. Lightly flour hands and shape each portion into about a 2″ x 15″ long log. Place the logs 3″ apart on the lightly greased cookie sheets. Bake for about 25 minutes. Cool the logs for 15 minutes.
- Reduce the oven temperature to 300°F. Cut each pumpkin pie biscotti log diagonally into 1/2″ slices using a serrated knife. Place the slices on ungreased cookie sheets. Bake for 20 minutes. Cool completely on wire racks.
- Chop your white chocolate in small pieces / shavings and melt in microwave (about 35 secs.) or double broiler. Stir in 1 teaspoon vegetable oil to really loosen it up. and drizzle across your biscuits. The vegetable shortening will make the white chocolate much silkier and easier to handle but will take longer to harden. Enjoy!
Happy Thanksgiving everybody! No matter where you are from and whether or not you are celebrating a holiday this weekend, be sure to appreciate your family and everything you have with them – they’re the greatest gift (no matter how crazy they may make you).Add to favorites