Pumpkin Biscotti Recipe

Name: Pumpkin Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 cups pumpkin; 3 1/2 cups sugar; 1/2 teaspoon ginger; 1/4 teaspoon ground cloves; 2 teaspoons cinnamon; 8 ounces ground almonds; 8 ounces chopped almonds; 2 teaspoons baking soda; 2 pinches salt; 1 dash vanilla extract; 3/4 cup brown sugar; 9 1/2 cups flour; 2 eggs, plus; 2 egg yolks; 2 egg whites

Servings: persons

6 cups pumpkin
3 1/2 cups sugar
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 teaspoons cinnamon
8 ounces ground almonds
8 ounces chopped almonds
2 teaspoons baking soda
2 pinches salt
1 dash vanilla extract
3/4 cup brown sugar
9 1/2 cups flour
2 eggs, plus
2 egg yolks
2 egg whites

1
Mix all ingredients except 2 egg whites thoroughly with hand or counter mixer. Refrigerate overnight or longer.
2
Form into long logs on cookie sheet. Brush with 2 remaining egg whites.
3
Bake at 375 for 25-35 minutes until the consistency of a firm loaf of bread.
4
Slice into biscotti slices with sharp knife, lay flat on cookie sheet.
5
Return to oven and bake at 275 for 35 to 45 minutes until very hard.
6
Dip in coffee, cocoa or milk and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 6 cups pumpkin, 3 1/2 cups sugar, 1/2 teaspoon ginger, 1/4 teaspoon ground cloves, and more.

Yes, Pumpkin Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Biscotti

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