Crispy Pumpkin Walnut Biscotti
These crispy pumpkin walnut biscotti are lightly spiced, crunchy, and perfect for dipping in coffee or tea. Ready in about 45 minutes, they’re an ideal autumn dessert or crunchy snack for fall gatherings.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup pumpkin puree
- ¾ cup chopped walnuts toasted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla extract
- 4 tbsp butter melted
Instructions
- Preheat oven to 350°F; line a baking sheet with parchment.
- Toast walnuts for 5-7 minutes (optional).
- Whisk butter, pumpkin, sugar, eggs, and vanilla.
- Mix flour, baking powder, pumpkin pie spice, and salt; combine with wet ingredients.
- Fold in walnuts; shape into two 10-inch logs.
- Bake logs for 25 minutes; cool for 10 minutes.
- Slice diagonally into ½-inch pieces; bake 10-12 minutes, flipping halfway.
- Cool completely on a rack.
Equipment
- Baking sheet →Recommended Baking Sheet
- Parchment paper
- Mixing bowls
- Whisk
- Serrated knife →Recommended Serrated knife
- Wire cooling rack →Recommended Wire cooling rack