Oh October.... The month in which my stand mixer comes out of hiding and back to its permanent location on my counter. I admit, it gets a few months' rest during the summer, mainly because I'm generally in Italy and frankly, I don't bake nearly as much in the summer. Summer is all about no-bake cheesecakes, nutella & mascarpone pie, semifreddi (a delicious concoction of frozen deliciousness) and puddings. But come October, and it's about the biscotti, the crostate and other cookies and cakes. Not to mention, it's time to start testing new holiday recipes!
And then there's pumpkin.... By late August, it's pumpkin lattes, pumpkin this, pumpkin that... Unless it's October, I'm not ready for pumpkin anything!
And just when I thought I couldn't tolerate one more pumpkin recipe, I get inspired to create pumpkin biscotti! I blame this in part to the pumpkin can, there's always some left over that goes to waste! I figured, how bad can these be, right? They go great with a latte, are super easy to make and last at least week in an airtight container, if you don't eat them all before, that is!
I started making these last year, when, you guessed it, I had left over pumpkin in the can. I started playing with a traditional biscotti recipe, and this is the result. I recently served these at a cooking class and the students loved them. Try making them yourself and a super easy treat that goes so great with coffee and tea!
4 tablespoons unsalted butter at room temperature
2/3 cups sugar
1 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup canned pumpkin purée
2 cups all-purpose flour
coarse sugar for topping
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