Are biscotti healthy?

They are cookies, so I wouldn't call biscotti healthy. They do have less butter and sugar than most cookies. They are healthier than most cookies.

Is biscotti better with oil or butter?

Traditional biscotti does not call for oil or butter. This pumpkin pie spice biscotti has a little butter in it. Butter adds flavor and richness to the biscotti.

Why are biscotti hard?

The second bake is to dry out the cookies and gives the cookies a hard, crunchier texture than most cookies. Biscotti's crisp texture makes them perfect for dunking in coffee or milk. In Italy, they're often served after dinner with wine.

Pumpkin Biscotti

Name: Pumpkin Biscotti
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 5 tablespoons unsalted butter, room temperature; 3/4 cup granulated sugar; 1 egg, room temperature; 3/4 teaspoon vanilla extract; 1/2 cup pumpkin puree; 2 cups plus 2 tablespoons all purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 4 ounces milk chocolate, melted (semi-sweet, dark, or white chocolate can also be used); 2 tablespoons chopped nuts (optional)

Description

This pumpkin biscotti recipe is easy and delicious! They’re made with warm fall flavors and topped with chocolate and pecans!

Ingredients

5 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 egg, room temperature
3/4 teaspoon vanilla extract
1/2 cup pumpkin puree
2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 ounces milk chocolate, melted (semi-sweet, dark, or white chocolate can also be used)

2 tablespoons chopped nuts (optional)

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Instructions

Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium til light and fluffy, about two minutes. Scrape down sides of the bowl and turn the mixer to medium low. Add, one at a time, the pumpkin, egg, vanilla, pumpkin pie spice, cinnamon, baking powder, salt and flour. Mix just until the a dough forms.
Divide dough in half and form into two rectangular shaped logs about 10 by 3 inch thick each. Make sure logs are at least four inches apart as they will spread while baking.
Bake 25 minutes. Remove from oven and carefully transfer logs to a cooling rack. Allow to cool 10 minutes. Place on a cutting board and use a serrated knife to slice biscotti about 3/4 inch thick.
Reduce heat to 325 F. Lay biscotti on baking sheet but side down and bake 20- 25 minutes* until cookies appear dry. Transfer cookies to a cooling rack and allow to cool completely.
Melt the chocolate in the microwave at half power in brief fifteen second bursts, stirring in between. Alternatively, you can melt chocolate in a double boiler or in a heat proof bowl over a bowl of gently simmering water, stirring the chocolate while it melts.
Dip the biscotti in the melted chocolate or drizzle it over the biscotti. Sprinkle some chopped nuts on the chocolate (optional). Allow chocolate to set. Enjoy!

Notes

*Bake 25-30 minutes for crispier cookies.

Keywords: bicsotti, cookies, pumpkin biscotti, pumpkin pie spice, cinnamon, brown butter, browned butter, holidays