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–+ servings

Maple Walnut Pumpkin Biscotti

French Kiss Cook
A twice-baked cookie infused with pumpkin puree, maple syrup and walnut pieces.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Baking, Dessert
Cuisine American, Italian
Servings 26 cookies
Calories 119 kcal

Ingredients
  

Wet Ingredients

  • ½ cup Unsalted Butter softened
  • ½ cup Brown Sugar
  • 1 large Egg
  • ½ cup Pumpkin Puree
  • ¼ cup Maple Syrup

Dry Ingredients

  • 2½ cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 teaspoon Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ cup Walnut Pieces

Instructions
 

Making the Biscotti Dough

  • Preheat your oven to 350F and line a baking tray with parchment paper.
  • Combine in a large mixing bowl, the softened butter and brown sugar. Use a hand mixer to cream and then mix in the egg. Keep mixing until light and fluffy.
    ½ cup Unsalted Butter, ½ cup Brown Sugar, 1 large Egg
  • Add the pumpkin puree and the maple syrup to the butter mixture. Mix until combined. Set aside.
    ½ cup Pumpkin Puree, ¼ cup Maple Syrup
  • Whisk together in a separate bowl; the flour, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.
    2½ cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Salt, 2 teaspoon Cinnamon, ½ teaspoon Ground Nutmeg
  • Add the dry ingredients to the bowl of wet ingredients, along with the chopped walnuts. Mix until just combined. Use a rubber spatula to make sure there is no more flour mixture in the bottom of the bowl.
    ½ cup Walnut Pieces

Shaping and Baking the Biscotti

  • Divide the batter into two. Lightly grease your hands and shape 2 - 12" logs. Place them parallel to each other on the baking pan, spacing them out. Press down on the logs to form 12"x3" rectangles.
  • Bake the biscotti logs in the preheated 350F oven for 25 minutes. Remove from the oven and let them cool on the tray for 10-15 minutes.
  • Transfer the slightly cooled biscotti logs to a cutting board. Use a serrated knife to cut the biscotti into ½"-¾" slices.
  • Return the sliced of biscotti to the baking pan, cut side down. Bake in the 350F for a second time, for 20 minutes, or until edges a nice and golden.
  • Hint: Stand the biscotti up on the tray after the second bake. This will let the biscotti breath while it cools and prevent an moisture from being trapped on the bottom. Alternatively, you can also transfer the warm biscotti to a cooling rack.

Video

Nutrition

Calories: 119kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 83mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 854IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
Keyword cookies, maple, pumpkin
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