These little pumpkin (zucca in Italian) cookies are about the size of a tablespoon. You simply mix the ingredients together to form a dough, chill in the refrigerator for an hour and then roll into a log, slice and bake. The cookies have a gentle sweetness, are spiced with cinnamon and kissed by lemon. One hard biscotto fits perfectly in the tiny fingers of the newest member of our family and is her first Italian teething biscuit!
- 1/2 cup pumpkin puree
- 7 Tablespoons unsalted butter, softened
- 2/3 cup packed brown sugar
- 1 egg, separated
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- 2 1/2 cups flour
- Sparkling sugar
- Using a large bowl, combine the pumpkin, butter, brown sugar and egg yolk (save the white). Beat with an electric mixer until blended. Add the cinnamon, lemon zest and salt.
- Add the flour and mix in. At some point, you’ll need to use your hands to fully incorporate the flour as you knead the dough.
- Form the dough into a ball, wrap in plastic wrap and refrigerate for an hour.
- On a clean surface, roll the dough (I use my hands) into a log about 1 1/2-inches in diameter.
- Slice the log into 1/2-inch discs and place on a parchment-lined baking sheet. You may put them close together, as they will not spread.
- Using a fork, beat the egg white just a bit and with a pastry brush, brush it on each cookie (a few at a time) and sprinkle with the sugar. If making teething biscuits, you may wish to leave off the sugar.
- Bake in a 350* oven on the middle rack about 25 minutes or until golden brown.
- Store in an airtight container.