Holiday Spiced Pepita Biscotti

November 8, 2010

Author Notes: During the holiday season, I grew up watching and helping my mother and grandmother bake and slice dozens of their special almond cookie, my mother always called them Biscotini.

Over time I developed my own version, changing up flavors, as well as making a thinner, and lighter cookie; a recipe with a serious burst of the Holidays with every bite!
lapadia

Makes: 36-40 thin biscotti cookies

Ingredients

  • WET INGREDIENTS
  • 3 tablespoons browned butter
  • 1/2 cup superfine sugar
  • 1 egg & one egg white
  • 1 teaspoon molasses
  • 2 teaspoons bourbon vanilla extract
  • DRY INGREDIENTS
  • 1-3/4 cup all purpose flour (plus a little extra on hand if needed)
  • 3/4 teaspoons baking powder
  • Zest from one large orange
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon clove
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • MISC
  • 2/3 cups salted pepitas/ pumpkin seeds (or chopped pecans if you prefer)
  • Cooking spray
In This Recipe

Directions

  1. BROWN THE BUTTER: Heat a thick-bottomed saucepan on medium low heat, add butter – melt and cook, check often, giving the pan a shake; the milk solids will rise to the top and start to foam up. Check for browned specks to form at the bottom; the butter will start to turn golden and will be done when it has turned a medium dark and gives off a nutty aroma. Move the saucepan to a cool surface and strain out the solids. Use immediately or store covered in the refrigerator for a future use.
  2. Combine the sugar with the rest of wet ingredients in a large bowl; beat at medium speed until well blended.
  3. Combine all the dry ingredients; add to the wet ingredients in thirds, beat well.
  4. NOTE: the last third addition you will need to finish up with a wooden spoon or something similar.
  5. Stir in more flour, if needed, to make a soft dough – but I have never had to.
  6. Stir in the pepitas/pumpkin seeds (or pecans)
  7. SHAPING AND BAKING: Turn the dough out onto a lightly floured surface. Divide in half. Shape into 2 12-inch rolls; place on a cookie sheet coated with cooking spray. Flatten rolls to 1/2 inch thickness. NOTE: both rolls can fit on one large cookie sheet.
  8. Bake at 325 degrees for 25 minutes. Transfer to a wire rack; let cool for 15-20 minutes. Turn oven down to 300 degrees.
  9. After slightly cooled; slice each roll diagonally into 20 1/2-inch thick slices. Place the slices back onto the cookie sheet and bake for 15 minutes; turn cookies over, bake another 10-15 minutes or until dry.
  10. Cool on wire racks, they will become crispy. *lighter fare cookie adapted from Cooking Light

More Great Recipes:
Cookie|Pecan|Serves a Crowd|Christmas|Thanksgiving|Dessert

Reviews (4) Questions (0)

4 Reviews

Author Comment
lapadia December 4, 2011
12-4-11 note: this is an updated version, slightly modified using pepitas. I wanted to add a Pepita Biscotti photo, however, my photo button has not been co-operating 100% since the recent Food52 site change.
 
hardlikearmour October 28, 2011
Yum! This would be great with coffee - like a pumpkin spice latte deconstructed.
 
Author Comment
lapadia October 28, 2011
Thanks! I like that thinking...a deconstructed spiced latte, these are great with coffee, for sure! :)
 
Author Comment
lapadia October 28, 2011
Yes, deconstructed indeed, Thanks, HLA! GLITCH...I answered this twice already, hmmm, where did it go?