Pumpkin Spice Biscotti

While this doesn’t have pumpkin in the recipe the pumpkin pie spice and Saigon cinnamon make this perfect for the holiday season. For an even spicier treat, I sometimes double the pumpkin pie spice and cinnamon. 


    1 cup organic butter
    1 ¾ cup organic granulated sugar
    2 large cage-free eggs
    1 tablespoon vanilla

     5 cups unbleached all-purpose flour
     1 teaspoon baking soda
     1 teaspoon Fleur de Sel or sea salt, crushed in a mortar with pestle
     1 teaspoon Saigon cinnamon
     1 teaspoon pumpkin pie spice

     1 cup low-fat buttermilk


     2 cups confectioner’s sugar
     1 teaspoon pumpkin pie spice
     1 teaspoon Saigon cinnamon
     1 teaspoon vanilla
     6 tablespoons organic whipping cream

1. Preheat the oven to 350°.

2. Biscotti: In a large bowl, use a mixer to cream the butter and sugar until it is
    light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla.

3. Sift flour, baking soda, Fleur de Sel, cinnamon and pumpkin pie spice into a
     medium bowl. Add to creamed butter alternately with buttermilk, ending with flour.

4. On baking sheet, shape dough into two oval loaves about 1-inch high. Bake for
     45 minutes. Cool the loaves without slicing for 25 minutes. 

5. Cut into ½-inch slices, sawing with the knife more than pressing down to avoid
    crumbling the delicate bread. Place the biscotti on two baking sheets.

6. Reduce the heat of the oven to 200° and leave the biscotti in the oven for 3
    hours until dried out and crunchy. You can also just leave the biscotti in
    the warm oven overnight. If they are still not dried out you can put them
     back in a 200° oven for one or more hours.

7. Place the biscotti on a cooling rack. I place two cloths under the rack to
     catch the drips from the icing. 

8. Icing: In a medium bowl, mix the confectioner’s sugar, pumpkin pie spice,
    Saigon cinnamon, vanilla and whipping cream together with a spatula. Keep
     stirring until smooth and creamy.

9. Drizzle icing over biscotti and leave to dry completely before placing in a bag or
    plastic or metal container.

    Makes 25 - 30 Biscotti depending on how thick you slice the bread