Nutty, spicy and delicious, these twice baked cookies are sure to please. This recipe for spiced pumpkin biscotti is a twist on the classic Italian biscuits. They make fabulous Christmas gifts, as you can make them well in advance. But they’re also good to dunk into your coffee at any time.
Having mentioned the C word in my last post, I am fully committed to it now. In a bid to try and remember what Christmas is all about and to get away from the avid commercialism associated with it, Vanessa Kimbell has created a thought provoking Let’s Make Christmas event.
Lets Make Christmas
The idea is to inspire people to make their own Christmas gifts this year. Or at least some of them. As I’ve always tried to make a few of my own each year, I heartily approve of this sentiment.
Following this, Vanessa came up with a second Let’s Make Christmas event which I was also keen to participate in. She’s hosting a food blogger gift swap. And the venue is Fortnum and Masons no less. I haven’t been to this shop in many many a long year, but it still lives on in my memory as a perfect Aladdin’s cave of foodie delights. I really didn’t want to miss out on this one.
But oh what to make, what to make? I needed something light, that would travel well and I could make well in advance. My first thought was biscotti, as the chocolate hazelnut biscotti I made last year were so good. On reflection though, I thought this wasn’t very original so I contemplated making these chocolate orange sticks instead.
But, when I mulled that idea over, I promptly rejected it. Mostly because the only organic oranges I could find were thin skinned and you really need thick skinned pithy oranges for this. Hmmmmm, various biscuits, brownies, tiffin, truffles all came to mind.
Then I was sent a copy of Cox Cookies & Cake to take a look at. The review will follow in a later post, but one of the recipes that leapt straight out of the page was this one. Oh well back to the biscotti idea after all. But pumpkin biscotti?
Spiced Pumpkin Biscotti
Surely not many others will bake pumpkin biscotti, I reasoned. And we did manage to grow quite a few Boston Marrow this year. They’re large pumpkins which nicely tied into my seasonal theme.
Having been inspired by Karen’s mixed spice over at Lavender & Lovage, I was keen to make my own for this recipe. The only missing ingredient was chocolate, but chocolate dipped biscotti can only be a good thing, surely?
The recipe is quite easy, but there are a few steps. You’ll also need some time for things to dry or cool, but you can always get on with something else whilst you’re waiting.
I halved the original recipe and used my favourite baking flour, wholemeal spelt. My homemade spice mix turned out to be the star of the show. Freshly ground spices make such a difference and they are way more aromatic.
Nutty, spicy and delicious, I thought these pumpkin biscotti had the necessary star quality to travel with me to London.
The biscuits were not overly sweet, as evinced by CT’s first comment on biting into a piece, “mmmm, tastes like a sausage” – great! However, once covered in chocolate, no more mention was made of sausages. He just evinced pleasant grunts of satisfaction instead.
So here you have my first batch of pumpkin biscotti. I made some more for the big event in London nearer the time. The only thing I did differently for the gift swap was to make much smaller pieces. For these spiced pumpkin biscotti, I had to find a very tall jar for them to fit in.
Don’t Over-Bake
You need to bake biscotti twice, but be careful not to over-bake them. For the first bake, cook them until the dough is firm but only just starting to brown. The second time bake until the biscotti are lightly golden and crisp. Over-baking can result in biscotti that are just too hard.
It’s important to keep an eye on the biscotti while they’re baking to make sure they don’t overcook or burn. The exact time can vary depending on your oven, so it’s a good idea to check them a few minutes before the timer goes off.
Once the biscotti are done, let them cool completely before enjoying or storing them.
Mixed Spice Recipe
Something as special as these spiced pumpkin biscotti requires a freshly ground spice mix. I often make my own mixed spice for baking and this was one of those times.
- Grind 2 inches of a cinnamon quill in a coffee grinder or power blender with ¼ tsp of cloves, 2 star anise, ½ tsp coriander seeds, ¼ tsp black pepper corns, the seeds from 5 cardamom pods and ¼ tsp allspice berries.
- Add a good grating of nutmeg. If it still looks a bit rough, give the whole lot a good pounding in a pestle and mortar to make it as fine as possible.
- Using a funnel, pour into a small tightly lidded jar. Seal and use within two months.
Christmas Tag Top Tip
Don’t throw away your Christmas cards. Reduce waste and keep them to use as tags for future gifts. Either use the front of the card whole, or cut out suitable images that are on it.
Did you know that thrifty is my middle name?
Other Pumpkin Recipes You Might Like
- Chocolate pecan pumpkin cake
- Mac n cheese: a healthier pumpkin version
- Pumpkin butter (vegan)
- Pumpkin cake with orange & spices
- Pumpkin muffins with goat’s cheese & tarragon
- Pumpkin scones (vegan)
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these spiced pumpkin biscotti, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making twice baked biscuits?
I’d very much appreciate it if you could rate the recipe. If you post pictures of your creations on social media, please use the hashtag #tinandthyme so I can see them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more biscuit recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Spicy Pumpkin Biscotti. PIN IT.
Spiced Pumpkin Biscotti – The Recipe
Spiced Pumpkin Biscotti
Ingredients
- 80 g pumpkin flesh roughly chopped
- 100 g nuts use your favourite or go with mixed nuts as I did
- 15 g salted butter
- 225 g flour (I used 125g wholemeal spelt and 100g white)
- 1 tsp baking powder
- 1 tsp mixed spice (I used homemade – see main body of post)
- 175 g soft brown sugar (I used dark brown)
- 1 large egg
- 100 g dark chocolate optional (I used 72%)
Instructions
- Steam the chopped pumpkin for 15 minutes until tender.80 g pumpkin flesh
- Leave to drain in a colander or sieve for half an hour to ensure it isn’t too wet. Then mash with a fork.
- Meanwhile, toast the nuts in the oven at 180℃ (160℃ fan, 350℉, Gas 4) for 10 minutes until just starting to colour. Roughly chop.100 g nuts
- Melt the butter in a pan. Add the nuts and fry them for 2-3 minutes.15 g salted butter
- Sieve the flours into a bowl with the baking powder and mixed spice. Whisk in the sugar.225 g flour, 1 tsp baking powder, 1 tsp mixed spice, 175 g soft brown sugar
- Make a well in the centre and add the egg, mashed pumpkin and nuts.1 large egg
- Mix it all together, starting in the middle and working outwards. You may need to add an extra tbsp of flour if the mixture is wet.
- Scrape the mixture out onto a lightly dusted work surface. Divide into two and with lightly floured hands, shape each piece into the shape of a log – about 5 cm (2 inches) wide.
- Place the logs well apart on a lined baking tray. Bake in the centre of the oven at 180℃ (160℃ fan, 350℉, Gas 4) for 20-25 minutes. The log should be firm, but not starting to colour.
- Leave to cool for 15 minutes.
- Use a bread knife to cut 1 cm (½ inch) slices across the log on a slight diagonal.
- Place the slices on two lined trays and bake at 160℃ (140℃ fan, 320℉, Gas 3) for a further 10-15 minutes or until lightly golden and crisp.
- Transfer the slices to a wire rack and leave to cool.
- Meanwhile, melt the chocolate, if using, in a bowl suspended over a pan of hot, but not boiling, water.100 g dark chocolate
- Dip the ends of the biscotti in the melted chocolate and place back on the wire rack to set.
- Transfer to jars or gift bags and tie ribbons and tags around them.
Choclette says
Lucy – I bet you’ve been to Fortnum’s an awful lot more recently than me 😉 Will look out for those orange sticks on your blog. Your date fudge was on my list for this year, but I wouldn’t mind doing the oranges again – everyone loved them.
FoodyCat – thank you. I usually find Christmas comes up and bites me and it’s an awful shock.
Dom – thank you. Yes, really looking forward to it – a bit nervous too though, if truth be told. I don’t get out much 😉
Hanna – thank you. You’ll come up with something deliciously creative, you always do.
Johanna – thank you. Have another batch in the oven at the moment and they are smelling amazing.
BVG – ahh don’t be wistful – it might save you a broken tooth 😉
Manu – thank you. I’m looking forward to the event, but finding it rather scary that Christmas isn’t so far away.
Rachel – thank you. Looking forward to meeting you too. It sounds like it will be fun.
Kate – pleased to hear you are coming too and looking forward to the fun.
Karen – yes I don’t have to wait for you to come to Cornwall after all 😉
Laura – thank you, looking forward to meeting you too. It’s one things friend’s enjoying my baking, it’s entirely another if it’s going to be judged by another food blogger :-S
Angie – the pumpkin gives an unusual colour, which is a bit of fun. Can’t say the flavour is that noticeable though.
Little Loaf – yes, quite right too. I’m getting into the mood now.
Baking Addict – thank you. Shame you can’t be there, but hopefully another time.
Jill – thank you. I seem incapable of doing anything these days without chocolate 😉
Janice – ahhh, don’t say that. I’m not sure how they are meant to be as I’ve only ever had my own!
C – thank you. Luckily, there is still quite a bit of time to get your thinking cap on 😉
Chele – yes sorry you’re not going to be there – will raise my teacup to you 🙂
Chele says
I really must make it to this F&M place, sounds like just my cup of tea. Lovely biscotti, I would never have thought of a pumpkin flavoured one so you’ve introduced a new concept to me with this one ;0)
C says
They look great – I love biscotti. I haven’t even started to think what I could make this year yet….
Janice says
Would never have thought of pumpkin in a biscotti. I haven’t had much luck making these, they never seem to come out quite right, too hard or too soft.
Jill @ MadAboutMacarons says
What a lovely idea for the Christmas Event. Wow – pumpkin biscotti already something else, but dipped in that chocolate just puts them on another level. Perfect for Christmas!
Baking Addict says
What a great idea. I love the packaging too. Am really gutted that I can’t join in this wonderful event but I’m sure I’ll read all about it from everyone. Have fun!
thelittleloaf says
These look gorgeous – I’d be over the moon to receive a batch in the post! I’m starting to embrace the whole Christmas thing now – 6 weeks to go and why not feel festive?! 🙂
Angie's Recipes says
wow I have never tried pumpkin biscotti..they look amazing!
Laura@ howtocookgoodfood says
As with everyone else, I cannot wait to meet you next week! I am so looking froward to it and I think your biscotti sound divine xx
Karen S Booth says
Can’t wait to meet you and what a GREAT way you have presented them too! It is going to be fun!
Kate@whatkatebaked says
Delicious! Ohhh- I can’t wait til the event and seeing everyone’s festive creations!
Mozart's Girl says
Sound – and look – absolutely delicious! Looking forward to meeting you there, it should be a great afternoon! Rachel x
manu says
Grat event and beautiful Biscotti…I can’t believe Christmas is almost here….time flys!!
Brownieville Girl says
I’d be more than happy to recieve these as a Christmas gift (she says wistfully!!!!)
Johanna GGG says
I was just marvelling at your jar when I saw you saying it was hard to find – sounds like a great flavour combination
Hanna says
Love biscotti, and these look brilliant for the event. Im having serious headaches on what to make for it!
Dom at Belleau Kitchen says
So perfect for this event. The recipe sounds amazing!!! I yhink you neednt have worried how will you present them? I’m so looking forward to meeting everyone aren’t you?
Foodycat says
Pumpkin biscotti is a lovely idea! I am prepared for Christmas to happen at all!
The KitchenMaid says
These look amazing, just perfect for Fortnums (sigh). Thanks for the reminder about your choc orange sticks, I remember being in complete awe of them last year (where has the time gone?) Must get organised and do some Christmas baking!