I don’t know about you but, when the weather gets cooler, I have an urge to fill the kitchen with the intoxicating aromas of soul satisfying soups and stews and sinfully delicious desserts. It’s in my DNA!
Before the required (family pouts if they don’t get it) seasonal baking begins, I enjoy coming up with something new. Last year it was holiday spice biscotti and the year before that brown butter biscotti.
The only problem with creating new and delicious cookies, is that they become new must-have favorites!
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 1/2 teaspoons fresh pumpkin pie spice
- 1/4 teaspoon ground cloves
- 4 ounces butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 3 eggs
- 1/2 cup canned pumpkin puree
- 3/4 cup pecans, toasted, chopped
- Using a medium size bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and cloves. Set aside.
- Cream the butter and sugar in a large bowl and then add the vanilla.
- Add the eggs, one at a time, beating well after each addition. Add the pumpkin puree (not pie filling) and mix until combined. Stir in the toasted pecans.
- On a parchment-lined baking sheet, take half of the dough and shape it into a log (12-inches x 3-inches). This is a moist dough and you’ll need to wet your hands (so the dough doesn’t stick to your hands) before you shape it. I fill a bowl with water so I can re-moisten my hands as needed. Flatten the log slightly. Repeat with the other half of dough.
- Bake in a preheated 350* oven on the middle rack for 25 minutes. Remove pan from oven and let cool a bit. Carefully, remove the log to a cutting board (cut it in half first for easier handling if necessary) and using a sharp knife cut diagonally into 1/2 inch slices. Arrange close together cut-side down on the pan and bake 20 minutes. Remove from oven and when cool to the touch, turn biscotti over and bake for another 20 minutes. Cookies will be a deep golden brown and your kitchen will have the delicious, heart-warming smells of Fall.
- For best results, leave biscotti on the baking sheet (uncovered) overnight to allow them to crisp up.
- Store in airtight container.