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September 16, 2013 - 3 Comments

 

I learned a few things today. Number one: biscotti are delicious (well I kind of knew this already). Number two: pumpkin biscotti are even more delicious (ESPECIALLY with hazelnuts). Number three: who knew that you probably have all of the ingredients for biscotti hiding inside your pantry?! I don’t know why I never realized this. I make biscotti all the time. These cookies can seriously be baked without even going to the store. Of course, you have to have all of the necessary pantry staples: flour, baking powder, sugar, butter, etc. The ONLY ingredient you may have to shop for is the pumpkin, but if I know you all well, I’m sure you are all stocking up on the stuff at this very moment. If you aren’t…well then shame on you. =) ha just kidding. Anyway, Zach loves biscotti; so I try to keep some on the shelves quite often. Of course with pumpkin season in full “bloom,” I had to whip up a batch with some pumpkin flavors. These biscotti are scrumptious. They are even better with a latte, and they are even BETTERRRR with a cool pumpkin ale.

 

 

 

 

 

 

If you are anything like me, you crave sweets pretty much any time of the day. I especially crave them at night, right before bed. Of course. Biscotti are one of those treats that are really great any time of day, especially right before bed or when you wake up in the morning! Also, biscotti gives you the perfect excuse to eat cookies in the morning! Total win! They totally count as breakfast. Don’t let anyone tell you otherwise.

I know I have mentioned before that I’m not a fan of anise flavored foods. It’s sad, I know, but it’s the truth. Even if you DO like anise, I would not suggest throwing it into this particular biscotti recipe. It will most certainly clash with the pumpkin. This is a purely pumpkin cookie, and you don’t want to mess with that pumpkin flavor! Trust me!

For these scrumptious pumpkin biscotti we found the perfect pumpkin brew: Dry Dock’s Imperial Pumpkin Ale. Now Dry Dock is a local brewery, but we love to support our local breweries, and this imperial pumpkin ale is just perfect. Let’s be honest, any beer with “imperial” in the name is bound to be bold and delicious. This beer is perfectly pumpkin(y), but not out of control. It compliments the extreme flavor of pumpkin in the biscotti. Don’t drink it for breakfast though. This is definitely an after dinner sipping beer while your chowing down on all of those delicious pumpkin desserts.

Have a great night everyone!

 

 

 

Pumpkin Biscotti with Hazelnuts
Prep Time
25 min
Cook Time
55 min
Total Time
1 hr, 20 min
Yield
12

Pumpkin Biscotti with Hazelnuts

This pumpkin biscotti with hazelnuts is the perfect Fall breakfast treat.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt, kosher
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cups hazelnuts, chopped

Instructions

  • Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside. In a large bowl, whisk together your flour, salt, baking powder, and pumpkin pie spice until completely combined. Set aside.
  • In the bowl of your stand mixer (with paddle attachment fixed), cream together the pumpkin and sugar until smooth. Add the eggs one at at time, making sure the first one is completely incorporate before you add the second one. Add the vanilla extract and mix to combine. In 1/2 cup increments add the flour mixture to the wet mixture until all is incorporated, or until you have a very thick 'cookie-like' dough. Gently fold in with a heavy wooden spoon the chopped hazelnuts
  • Flour your work surface and dump the dough onto it. Mold into a 12 inch by 4 inch log and transfer to your baking sheet. Bake at 350 degrees for 25-30 minutes or until just hard to the touch (be careful).
  • Remove from the oven and let cool COMPLETELY for about 45 minutes to an hour. Transfer the parchment paper along with the biscotti to a cutting board and cut 1/2 inch slices out of the log. Line your baking sheet with another sheet of parchment paper. Lay out the biscotti slices, cut side down. Bake again for about 15 minutes or until crispy.
  • Remove from the oven and let cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool the rest of the way.
  • Once the biscotti has cooled slightly, dip in vanilla glaze or white chocolate if you wish or serve plain with a cup of coffee! Enjoy!
  • The biscotti can be stored at room temperature for 1-2 weeks.

Notes

Hardware: * Bowls * Baking Sheet * Parchment Paper * Stand Mixer (with paddle attachment fixed) * Measuring Cups * Measuring Spoons * Heavy Wooden Spoons * Wire Rack (for cooling) *

http://www.cookingandbeer.com/2013/09/pumpkin-biscotti-with-hazelnuts/