Tart Pumpkin Hazelnut Biscotti

Crunchy cookies that pair well with a morning cup of coffee, there is nothing quite like biscotti. It gives everyone a reason to eat cookies in the morning, but do you really need one? These are tart from cranberries, sweet from pumpkin, and toasty from hazelnuts. A perfect fall breakfast treat. Is it overkill to have one with a pumpkin latte?

Unlike traditional cookies, biscotti are twice-baked to achieve that crunchiness and texture that make them dunkable without turning to mush. A little bit of effort, mostly a lot of time, and you can make your own instead of picking up one from the corner coffee shop that was probably pre-packaged.

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Prep Time: 10 min | Bake Time: 30 min / 15-20 min
What You Need:

2 1/4c flour
1/2tsp salt
1.5tsp baking powder
2tsp pumpkin pie spice
1/2c pumpkin puree
1c sugar or brown sugar
2 eggs
1/4tsp vanilla
3/4c chopped hazelnuts
1/4c chopped dried cranberries
Optional: Melted chocolate to coat

 

What You Do:
1. Preheat oven to 350F and line a baking sheet with parchment paper
2. Mix together all dry ingredients, set aside
3. Cream pumpkin and sugar together
4. Add in eggs one at a time until well-combined, then vanilla
5. Mix in flour to wet mixture until just combined
7. Fold in nuts and cranberries
8. Dump the thick, sticky dough onto a floured surface and form into the shape of a log
9. Move onto the cookie sheet and bake for 30 min
10. Remove from oven and allow to cool for about an hour
11. Move off the cookie sheet once cooled and onto the cutting board, cut into medium thick slices (I got 15 slices)
12. Lower the oven temperature to 325F Place cut side down onto a baking sheet with new parchment and bake for 20 more minutes or until dry and crunchy
13. Meanwhile, if you want to dip them in chocolate, begin melting chocolate in a water bath
14. Remove from oven and allow to cool – at least 10 minutes until dipping it in chocolate, if desired, allow to harden in fridge then out – overnight to stale and enjoy with a cup of your favorite coffee

To achieve the right amount of “crunch” the second bake is very important, just make sure to allow the biscotti to crisp up and become golden. If they are darker, use them for the chocolate glazed, they aren’t ruined. Biscotti will naturally continue to develop the perfect crunch as they stale overnight, then you can box them up and keep them on your counter for up to 2 weeks..if they last that long.

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