By guest blogger Stephanie Maris
The only thing better than a pumpkin spiced latte is enjoying one with a freshly baked cookie. But what if you were able to bake a cookie so sumptuously sweet and deliciously spiced that, when paired with even the most banal of instant brews, could surpass the priciest Starbucks treat?
I present to you an ideal cookie recipe that captures the flavours of fall and a crunchy texture just perfect for dipping: the pumpkin spice biscotti.
The word “biscotti” comes from the Italian for ‘twice-baked,’ which relates to the cooking process that involves baking the dough, cutting into it, and baking it again on both sides. This crunchy process makes for a cookie that will hold its shape when dipped into a foamy latté and, more importantly, one that will stay fresh well into exam season.
Pumpkin Spice Biscotti
- ½ cup pumpkin purée
- 3 ½ cups flour
- 1 cup sugar (brown or white)
- 3 eggs
- 1 tbsp baking soda
- 1 tsp vanilla
- 1 pinch of nutmeg, cinnamon and cloves
- ½ cup blanched almonds
- Preheat the oven to 375F.
- Combine pumpkin, eggs, sugar, vanilla and spices in a large bowl.
- Combine flour and baking soda in a seperate bowl, then gradually add the mix to the first bowl. Mix thoroughly.
- Roll dough in blanched almonds, pressing firmly to ensure they stick to the dough.
- Divide dough in two and place both halves on a cookie sheet lined with parchment. Squish down until each half is about ½-inch thick and as long as the sheet is wide.
- Bake for 25-30 minutes.
- Remove the biscotti from the oven. When cool enough to touch, slice into strips that are ½ inch wide.
- Lay cookies flat and bake for another 6-10 minutes.
- Remove from oven. Flip cookies to the opposite side and bake for another for 6-10 minutes, watching carefully to make sure the cookies do not burn.
- Remove, let cool and enjoy with a mug of homemade coffee.
Photo by Stephanie Maris