Pumpkin biscotti

Pumpkin biscotti

Some sweet friends were kind enough to think of me on my birthday and so I thought- what better to way to show my sincere appreciation than to deliver something sweet to them? I love making biscotti for people because it is easy and it is something you can usually enjoy quietly, reflectively, and it pairs well with most any beverage that you would be inclined to sip slowly while curled up with a good book.

I follow the same basic recipe for biscotti, tweaking slightly depending upon what, if anything, I am adding for flavor. In this case, pumpkin adds very little beyond the pumpkin flavor so butter, salt, sugar and flour required no adjustments.


2 cups AP Flour (I use King Aurthur)

1.5 tsp baking powder

1 tsp cinnamon

1 tsp pumpkin pie spice

.5 tsp salt

1 cup sugar

1/4 cup pumpkin puree

1/4 cup unsalted butter, softened

1 large egg


Preheat the over to 350 and line a baking sheet with a piece of parchment paper.

Using a handheld or standing mixer, cream the butter and sugar. Add the egg and pumpkin puree. Slowly mix in all dry ingredients until thoroughly combined. Dough will be sticky. Rub some butter onto your palms and and used greased hands to shape dough into one large rectangle (should take up most of the baking sheet), about 20 inches long and 6 inches wide. You are welcome to make two rectanlges if that better suits the shape of your sheet pan.

Place in oven and bake for 20-25 minutes or until the top of the loaf is firm when tapped.

Remove from oven and let cool. Reduce oven temp to 300 degrees.

After about 10 minutes, use a long serrated knife to cut the dough into long 3/4 inch pieces. Once the pieces are all cut, turn them onto their sides and return to the oven to bake an additional 20 minutes, flipping the biscotti halfway through. They should look and feel nice and toasted when done.



recipe by Betty Sweet Atkinson

photographs by Kristen LeQuire

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