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.
Biscotti
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
Icing
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
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.