Pumpkin & Hazelnut Biscotti
This squash-inspired biscotti is a subtle and crunchy treat to pair with your locally-roasted brew. Featured in Shannon Henry Kleiber’s article, “Cooperative Coffees: How Two Wisconsin Roasted are Promoting Fair Trade.”
Ingredients
1 cup pumpkin, roasted and pureed (pie pumpkin or butternut squash)
4 cups flour
½ tsp. salt
1 tbsp. baking powder
8 tbsp. unsalted butter
1 ¼ cup sugar
3 eggs, lightly beaten
½ cup hazelnuts, toasted and crushed
Directions
Mix the flour, salt, and baking powder in a bowl and set aside.
Cut butter into pats and mix on speed 3 (medium speed) in a counter top mixer until smooth and creamy.
Add sugar and pumpkin puree and mix on speed 2 (low speed) until smooth and creamy. Add vanilla and mix until incorporated.
Add 1/3 of flour mixture and mix on speed 2 until incorporated. Add half of the eggs and mix until incorporated.
Add remaining flour mixture and mix until just incorporated (do not over mix). Add hazelnuts adn mix until incorporated.
On a floured work surface, roll mixture into a log and place on a parchment lined cookie sheet. Press log flat (about 3/4 inch tall) and refrigerate overnight.
Preheat oven to 350 degrees. Brush biscotti with an egg wash and bake for 35 minutes.
Remove from oven and cool completely. Preheat oven to 250 degrees.
Cut biscotti into 3/4-inch slices and place on a cookie sheet. Bake biscotti for 70 minutes.
Suggestions
This recipe was adapted from a Breadfarm recipe.
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