Biscotti baking and baseball

Penny and Mommy took on the challenge of making Pumpkin Pie Biscotti this evening for our first pumpkin recipe of the month.  Chris is lucky enough to be having a guys’ night out with his brother, Sean.  They are downtown watching the Cleveland Indians take on the Tampa Bay Rays in a wild card match which happens to be the talk of the town.  We hope they are having a great time but I know that we already did.  As per usual with me and baking, things could not go exactly as planned but the biscotti look and smell wonderful as they are crisping up the last little bit in the oven.

This may not surprise those of you who know me well but I was unable to follow the recipe to the letter, leading to issues during the baking process.  This time, I used homemade pumpkin puree and substituted white sugar for brown. In the recipe that follows, the author states that this initial dough once combined will be very crumbly.  Since I used homemade mashed pumpkin, I believe the extra water in the puree made our dough great for scooping cookies but difficult  to hand form.  It was very sticky and I needed to add quite a bit of extra flour to make it workable. When it all boils down to it, I just tried one and it was delicious.  They are really crunchy since I left them in longer to dry out.  Give me my nice cup of coffee and it is time to get my dip on 🙂  Enjoy – Sarah

just before putting them in the oven 1st time through the oven

Pumpkin Pie Biscottifresh out of the oven after drying out

Pumpkin Pie Biscotti (source: Southern Living 1996 adapted)

3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
2/3 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter
1cup pecans , coarsely chopped


Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well
with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter in a large skillet over medium heat; add pecans. Cook, stirring constantly, until nuts are slightly browned. Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into approximately 2 x 12″ long log. Place logs  lightly greased cookie sheets. Bake for 25-28 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2″ slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes or until they reach the desired crunchiness. The biscotti will get a bit crisper as it cools. Cool completely on wire racks.

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2 thoughts on “Biscotti baking and baseball

  1. Nat says:

    This is awesome! I didn’t know you blogged until 5 seconds ago…! Sounds like a delicious recipe that I’ll have to experiment with making gluten-free sometime 🙂
    Ps I wanted to say how AWESOME it is that you’re baking with your little one, kids can learn SO much from cooking (math, chemistry, sharing, reading, art, cooking lol) but it’s still something FUN! Yay you!!

  2. mcdudziak says:

    we are having fun so far. I never blogged before and hope that I can stay with it. Penny and I love to bake together too. Luckily there are many times that I make mistakes while cooking/baking so I don’t have a problem making mistakes while she helps.

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