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Home ยป Snack

Pumpkin Biscotti with Almond and Cranberry

Published: Jan 3, 2022 by Sandhya ยท This post may contain affiliate links

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Fall and winter season calls for baking with pumpkin pie spice and this Pumpkin Biscotti is the best choice. These twice baked biscotti studded with almond and cranberry is a great choice to bake during the holiday season to pass around friends and neighbors.

Pumpkin pie spice is the new favorite in our house and the boys have been begging me to bake something with it. I had been looking forward to baking some biscotti for a while and it worked out perfect.

biscotti in a plate with coffee and whole pumpkins on the side

Table of contents

  • What is a Biscotti?
  • Ingredients and Substitutes
  • Step by step process
  • Frequently asked questions
  • More snack recipes
  • Recipe Card

I decided to bake some pumpkin biscotti using the pumpkin pie spice. Adding the almonds and cranberry was sort of a last minute idea and I am glad that I decided to use it. It gave a very nice flavor and a bite to the biscotti.

If you have tasted the thin addictive and you love them, then this pumpkin biscotti with almonds and cranberries is a must bake. Except for the the thickness, these biscotti taste just like the thin addictive.

What is a Biscotti?

Biscotti is very easy to bake and have a great shelf life. Biscotti literally means 'twice baked'. Basically the cookies are baked once and then sliced and then baked again to draw out all the moisture and hence making it ideal for long storage.

In olden days, this was a favorite among sailors to carry along with them as they could be stored longer.

Biscotti can be made in any different flavor it is greatly adaptable for the occasion that we are baking for. This week, I am making recipes with January Produce and the first thing I want to work with is pumpkin / squash. This with the pumpkin pie spice fits right in for the cold winter days.

biscotti on top of a coffee mug

Ingredients and Substitutes

ingredients needed to bake biscotti labeled

Check the recipe card at the bottom of the page for exact measurements and printable recipe.

Flour - I use unbleached all purpose flour for my baking.

Pumpkin puree - I have used the canned pumpkin puree for the recipe. Make sure to buy the pumpkin puree and not the pumpkin pie filling. We can also make our own pumpkin puree.

Pumpkin pie spice - I have used store bought pumpkin pie spice.

Sugar - I have used white granulated sugar in the pumpkin biscotti recipe.

Egg

Butter - I have used unsalted butter

Baking powder

Vanilla - Use fresh vanilla extract for best flavors.

Dry fruits - I have used almonds and cranberry in the recipe. Feel free to use pecans or any other nuts of your choice or they could be skipped as well.

Salt

Step by step process

  • Prep Work - Prepare a baking sheet by lining it with parchment or a silicon baking mat. Preheat the oven to 350 F.
  • Whisk all the dry ingredients -1 ยผ cup Flour, baking powder, salt and pumpkin pie spice in a bowl and keep it aside.ย (We will reserve the ยผ cup of flour for later).
  • In another large bowl, add the melted butter and sugar. Beat it with a whisk until pale. You could do this using a hand mixer or stand mixer as well.
  • Add the egg and blend it well.
  • Now add the pumpkin puree and vanilla extract and mix well.
  • Now slowly add the flour mixture in 3 batches and combine well after each addition.
mixing the ingredients in a bowl to make biscotti batter
  • Finally add the cranberry and almond and mix it to combine.
  • The biscotti batter will appear wet. Do not be tempted to add more flour at this point.
  • Sprinkle half of the reserved flour on the work surface and transfer the dough.
  • Divide the biscotti batter into two and working with one half at a time shape it into a log. Place the log onto the prepared baking sheet. My logs measured about 8 inches long. Flatten the log to about ยฝ inch thick. My final shaped log measured about 8 inches long and 3 inches wide.
  • Repeat the same with the other half of the dough.
making biscotti dough and shaping them
  • Bake it in the preheated 350 F oven for about 25 minutes.
  • Remove the baked biscotti from the oven let it cool down for about 20 minutes on a wire rack. The logs would still be soft to touch, and edges would have begun to firm up. So be careful when transferring the logs to the rack.
  • After 20 minutes, using a sharp serrated knife, slice the biscotti into ยพ-inch-thick slices. Make sure to use a sharp knife as the biscotti could crumble easily.
baking biscotti logs and then slicing them

Baking the Biscotti for the second time

  • Reduce the oven temperature to 300 F.
  • Place the sliced biscotti on the baking tray with the sliced side down.
  • Bake for about 10 to 12 minutes and then flip the slices and then bake again for 10 - 12 minutes. The pumpkin biscotti must have hardened by now and appear dry.
  • If the biscotti still seems a little soft, you could bake it for few more minutes after flipping. I usually have good results when I bake them for thirty minutes flipping them every 10 minutes.
  • Remove the pumpkin biscotti from the oven and cool them on a cooling rack. I like to let mine sit out in dry air for couple of hours before I store them.
  • You could serve this as is or dip partially in chocolate once cooled.
pumpkin biscotti on a plate with pumpkin in the background

Expert tips

  • Do not be tempted to add more flour to the biscotti dough. The dough will be on the wet side and that is what yields the light and crumbly biscotti. Adding too much flour can cause the biscotti to become dense.
  • Rub some flour in your palms to make it easier to shape the dough.
  • Try to slice the biscotti in to even slices. This helps in uniform baking.
  • The time taken to for the second baking depends on the thickness of the slices. If you sliced them too thick, it could take longer. Keep an eye on the color of the biscotti and flip them frequently to prevent burning.
  • If the biscotti is getting darker but still appears soft, reduce the oven temperature further and bake.
  • Let the biscotti cool completely before storing.

Frequently asked questions

Should biscottis be baked twice?

Yes, Biscotti has to be baked twice to get the crunchy texture that it is known for. This also increases the shelf life of the biscotti.

Why is my biscotti too soft?

The key to baking crispy biscotti is baking them in low temperature and flipping in frequent intervals. If the biscotti is still soft after this, it could be because it is cut too thick. In this case, reduce the oven temperature even further and bake them longer.

How to store biscotti?

Let the biscotti cool down entirely and then place them in metal tins or glass containers.

Can we freeze biscotti?

Biscotti can be frozen. We can either freeze the fully baked biscotti or freeze them when half baked. This way when ready to serve, we can take out the slices and bake them until completely done.

biscotti with almonds and cranberries

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Recipe Card

pumpkin spice biscotti

Pumpkin Biscotti with Almond and Cranberry

Sandhya Ramakrishnan
Fall and winter season calls for baking with pumpkin pie spice and this Pumpkin Biscotti is the best choice. These twice baked biscotti studded with almond and cranberry is a great choice to bake during the holiday season to pass around friends and neighbors.
5 from 54 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Snack
Cuisine Italian
Servings 24 pieces
Calories 67 kcal

Equipment

  • oven

Ingredients
  

  • 1 ยฝ cups All Purpose flour divided as 1 ยผ cup and ยผ cup
  • ยพ teaspoon Baking powder
  • 1 teaspoon Pumpkin pie spice
  • ยผ teaspoon Salt
  • ยฝ cup Sugar
  • 2 tablespoon Butter melted
  • 1 large Egg
  • ยผ cup Pumpkin puree
  • 1 teaspoon Vanilla extract
  • ยผ cup Cranberry dried
  • ยผ cup Almond sliced

Instructions
 

  • Prepare a baking sheet by lining it with parchment or a silicon baking mat.
  • Preheat the oven to 350 F.
  • Whisk all the dry ingredients -1 ยผ cup Flour, baking powder, salt and pumpkin pie spice in a bowl and keep it aside. (We will reserve the ยผ cup of flour for later)
  • In another large bowl, add the meted butter and sugar. Beat it with a whisk until pale. You could do this using a hand mixer or stand mixer as well.
  • Add the egg and blend it well.
  • Now add the pumpkin puree and vanilla extract and mix well.
  • Now slowly add the flour mixture in 3 batches and combine well after each addition.
  • Finally add the cranberry and almond and mix it to combine.
  • The biscotti batter/ dough will appear wet. Do not be tempted to add more flour at this point.
  • Sprinkle half of the reserved flour on the work surface and transfer the dough.
  • Divide the biscotti batter into two and working with one half at a time shape it into a log. Place the log onto the prepared baking sheet. My logs measured about 8 inches long. Flatten the log to about ยฝ inch thick . My final shaped log measured about 8 inches long and 3 inches wide.
  • Repeat the same with the other half of the dough.
  • Bake it in the preheated 350 F oven for about 25 minutes.
  • Remove the baked biscotti from the oven let it cool down for about 20 minutes on a wire rack. The logs would still be soft to touch and edges would have begun to firm up. So be careful when transferring the logs to the rack.
  • After 20 minutes, using a sharp serrated knife, slice the biscotti into ยพ inch thick slices. Make sure to use a sharp knife as the biscotti could crumble easily.
  • Reduce the oven temperature to 300 F.
  • Place the sliced biscotti on the baking tray with the sliced side down.
  • Bake for about 10 to 12 minutes and then flip the slices and then bake again for 10 - 12 minutes. The pumpkin biscotti must have hardened by now and also appear dry.
  • If the biscotti still seems a little soft, you could bake it for few more minutes after flipping. I usually have good results when I bake them for thirty minutes flipping them every 10 minutes.
  • Remove the pumpkin biscotti from the oven and cool them on a cooling rack. I like to let mine sit out in dry air for couple of hours before I store them.
  • You could serve this as is or dip partially in chocolate once cooled.

Notes

Expert tips
  • Do not be tempted to add more flour to the biscotti dough. The dough will be on the wet side and that is what yields the light and crumbly biscotti. Adding too much flour can cause the biscotti to become dense.
  • Rub some flour in your palms to make it easier to shape the dough.
  • Try to slice the biscotti in to even slices. This helps in uniform baking.
  • The time taken to for the second baking depends on the thickness of the slices. If you sliced them too thick, it could take longer. Keep an eye on the color of the biscotti and flip them frequently to prevent burning.
  • If the biscotti is getting darker but still appears soft, reduce the oven temperature further and bake.
  • Let the biscotti cool completely before storing.

Nutrition

Calories: 67kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 49mgPotassium: 29mgFiber: 1gSugar: 4gVitamin A: 438IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword Easy pumpkin biscotti, How to make pumpkin pie spice biscotti
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Reader Interactions

Comments

  1. Lakshmi Dasari

    January 06, 2022 at 6:24 pm

    Yummy Recipe๐Ÿ‘Œ

    Reply
    • Sandhya

      January 10, 2022 at 3:32 pm

      Thank you Lakshmi!

      Reply
  2. Radha

    January 13, 2022 at 10:34 pm

    5 stars
    These look and sound delicious! I love biscotti and make the eggless version often. The pumpkin and pumpkin spice, is a fall heaven!

    Reply
    • Sandhya

      January 17, 2022 at 1:42 am

      Thanks Radha. I agree. The pumpkin spice adds so much flavor.

      Reply
  3. Srividhya Gopalakrishnan

    January 17, 2022 at 1:00 am

    5 stars
    The biscotti has come out really well. Love the addition of pumpkin puree and pumpkin pie spice. Perfect for this season.

    Reply
    • Sandhya

      January 17, 2022 at 1:42 am

      Thank you Srividhya!

      Reply
  4. Amara Annapaneni

    January 17, 2022 at 12:02 pm

    5 stars
    They look super delicious Sandhya

    Reply
    • Sandhya

      January 18, 2022 at 12:17 am

      Thanks Amara!

      Reply
  5. Narmadha

    January 18, 2022 at 6:30 pm

    5 stars
    I could not resist your picture and landed up here. Looks too delicious. Have been looking for some different recipes with pumpkin and I am going to try this over the weekend.

    Reply
    • Sandhya

      January 18, 2022 at 11:09 pm

      Thanks a lot Narmadha! Hope you get to try it. This biscotti is one of our favorite.

      Reply
  6. Harini Rupanagudi

    January 25, 2022 at 12:13 am

    5 stars
    The pumpkin biscotti looks amazing and my kids would definitely love them

    Reply
  7. Suma Gandlur

    February 03, 2022 at 8:18 pm

    Biscotti are a favorite at our home too. These pumpkin flavored ones make a great addition to fall recipes or a fall themed goodie bag.

    Reply

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