I don’t have much of a sweet tooth, so generally desserts are not often on my menu. When I do want something to go a cup of tea, it would be a biscotti. I tend to not make them very sweet. Here are two of my favorites. The chocolate ganache is optional. These cookies can also be made gluten-free, if almond flour is substituted for the all-purpose flour.
Pecan Pie Biscotti
Makes 14-15 biscotti
Ingredients
3/4 cup pecan meal (finely ground pecans)
1/4 cup chopped pecans
½ cup plus 2 tablespoons all-purpose flour or 1 ¼ cups almond flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons molasses
1/2 teaspoon vanilla extract
Chocolate Ganache, recipe below
Directions
Preheat oven to 325 degrees F and line a large baking pan with parchment paper.
In a medium bowl, combine the flour, sugar, baking powder and salt. Stir in the chopped pecans.
In a small bowl combine the eggs, molasses and vanilla extract.
Add to the dry ingredients and mix with a fork until the dough comes together.
Turn dough out onto parchment lined baking pan and form into a log 4 by 10 inches.
Bake about 25 minutes, until golden brown and just firm to the touch.
Remove the pan from the oven and let the biscotti log cool for 20 minutes.
Using a sharp, straight-edge knife, slice into 14 or 15 even slices .
Space the slices a few inches apart on the baking pan and bake 10 minutes.
Turn the biscotti slices over and bake 10 minutes more.
Remove the pan from the oven and let cool. They will continue to crisp up as they cool.
Slide the parchment onto the kitchen counter to cool the biscotti completely.
Dip one end of the biscotti in the chocolate ganache and let dry on the parchment paper.
Pumpkin Pie Biscotti
Makes 12 biscotti
Ingredients
1 cup all-purpose flour or 2 cups almond flour
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup pumpkin puree (not pumpkin pie mix)
1 large egg
1 tablespoon oil
1/2 teaspoon vanilla extract
Chocolate Ganache, recipe below
Directions
Preheat the oven to 325 degrees F and line a large baking pan with parchment.
In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder and salt.
In a small bowl combine the pumpkin puree, egg, oil and vanilla extract.
Add to the dry ingredients and mix with a fork until the dough comes together.
Turn the dough out onto the parchment lined baking pan and pat the dough into a log 4 by 10 inches.
Bake for 25 minutes or until the log is just firm to the touch.
Remove the pan from the oven and cool the biscotti log for 20 minutes.
Reduce the oven temperature to 225 degrees F.
Gently slice the log into 12 even slices using a serrated knife.
Place the slices back on the baking pan on their sides and place the pan back into the oven.
Let bake 15 minutes and then turn the biscotti slices over and bake 15 minutes more.
Remove the pan from the oven and let cool. They will firm up as they cool.
Slide the parchment onto the kitchen counter to cool the biscotti completely.
Dip one end of the biscotti in the chocolate ganache and let dry on the parchment paper.
Chocolate Ganache Glaze
Makes enough for both recipes.
4 oz Ghirardelli Intense Dark Chocolate 86% (or any high percentage chocolate)
1/2 cup heavy cream
2 tablespoons room temperature unsalted butter
Directions
Finely chop the chocolate and place it in a small microwaveable bowl. Microwave for 30 seconds.
Add the cold heavy cream and microwave for 30 seconds. Add the butter and gently whisk to combine.
The ganache should be thick and glossy.
Marisa Franca @ All Our Way
That’s our Christmas cookies that we give as gifts. I think we were up to 20 flavors. We are always looking for interesting combinations. Your biscotti certainly look delicious!!
Jovina Coughlin
That is a great idea, Marissa.
Piglove
Licks piggy lips. I so wish my mom could make these. She tried once. Let’s just say the firemen were nice during their visit. Snorts with piggy laughter. XOXO – Bacon
Jovina Coughlin
Aww try again. Thanks so much for your great comment.
Animalcouriers
Delicious and very attractive too.
For the Love of Cooking
I can just imagine how tasty they would be with my morning latte.
Jovina Coughlin
Oh yes.
LB
I definitely need to try one of these biscotti recipes… coffee just isn’t the same without a cookie on the side!
Karen
I’ll take a cookie over other desserts and both of the biscotti recipes sound great.
Snapshotsincursive
I love biscotti. 😍
Linda Anselmi
OMG! Pumpkin Pie Biscotti!!!! We’ve made Biscotti for years could never seem to get the family recipe to turn out well. Finally gave up on it and found a recipe that comes out perfect every time. But wow pumpkin!! And with almond flour!! Can’t wait to try this!!
linda Anselmi
Jovina – These Pumpkin Pie Biscotti are AWESOME!! Thank you so much for sharing this recipe!!