Pumpkin Almond Biscotti With Butterscotch Recipe

Name: Pumpkin Almond Biscotti With Butterscotch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups Flour; 1-1/2 teaspoon Baking Powder; 2 teaspoons Pumpkin Pie Spice; 1/2 cups Butter, Room Temperature; 3/4 cups Sugar; 1/4 teaspoons Salt; 2 Eggs; 1/2 cups Canned Pumpkin (not Pie Filling); 1 teaspoon Almond Extract; 1/2 cups Slivered Almonds; 12 ounces, weight Butterscotch Chips

Servings: persons

1
In a medium bowl, combine flour, baking powder and pumpkin pie spice and whisk together. Set aside.
2
In a large bowl, cream the butter, sugar and salt until nice and smooth and fluffy. Beat in eggs one at a time. Stir in pumpkin and almond extract and stir thoroughly to combine. Add the dry ingredients and combine. Fold in the slivered almonds.
3
Let dough sit in the fridge for about 10 minutes. This will help with the shaping process. Preheat oven to 350 F.
4
On a well greased baking sheet, or one lined with parchment paper, form the dough into a long log about 13 inches long and about 4-5 inches wide.
5
Bake until lightly golden, about 40 minutes. Remove pan from oven and set it on a rack. Allow the cookie log to cool for at least 30 minutes. Then slice into 3/4 inch slices on a diagonal. Lay slices flat on the baking sheet.
6
Bake slices for 15 minutes, then remove pan from oven and allow to cool completely through.
7
In a microwave or in the top of a double boiler, melt butterscotch chips. Drizzle the melted chocolate over the top or dip biscotti into the butterscotch and allow to cool on a rack to allow the butterscotch to set.
8
Will last stored in an airtight container for about 4 days. But they won't last that long!

1346

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-1/2 cups Flour, 1-1/2 teaspoon Baking Powder, 2 teaspoons Pumpkin Pie Spice, 1/2 cups Butter, Room Temperature, and more.

Yes, Pumpkin Almond Biscotti With Butterscotch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Almond Biscotti With Butterscotch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions