Holiday Spiced Pepita Biscotti

By lapadia
November 8, 2010
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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!

Makes: 36-40 thin biscotti cookies

  • 3 tablespoons browned butter
  • 1/2 cup superfine sugar
  • 1 egg & one egg white
  • 1 teaspoon molasses
  • 2 teaspoons bourbon vanilla extract
  • 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
  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

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