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The dough turned out SUPER wet for me, too wet to turn out on surface. I slopped it on the cookie sheet and spread it out best I could. It’s in the oven now…
Annnd they’re amazing! I am ready to make a second batch!
Oh phew! I’m so glad!
Not sure what happened. I am a baker and never had an issue like this. Used all the ingredients and instructions exactly and they came out rock hard and not eatable. Too bad waste of ingredients.
Hi, Jane — Biscotti is a very hard cookie. It’s meant to be dipped into coffee.
I made mine with Pecan Pralines and dried Cranberries but left out the cloves (not a fan). Love the flavors. Next time I will bake a little longer the second round to get more crunch .
Why do you almost flatten the dough before baking??
When cooling after the first bake, do you leave loaves on baking pan or transfer to something else?
Hi Linda, I just let them cool on the baking pan which I place on a rack.
Love this recipe…so easy and very tasty.
As for the 2nd bake to make crucnhier, after cutting, I lay on their side, placing on a wire cooling rack. That way both side benefit from the heat.
ENJOY…..HAPPY THANKSGIVING TOO!
Another keeper from you Elise. We made this today and it is really good. I did have to sub eggs for flax eggs but didn’t run into any issues so would recommend that approach to any vegans here.
Thanks Reir! Good to know that the flax egg substitution works.
Didn’t have enough pumpkin flavor
Hi Marta, do you mean it didn’t have enough pumpkin spice flavor? If so, you can up the spices or check to make sure that your spices are fresh. As for true pumpkin flavor, I would suggest having a taste of cooked unseasoned pumpkin. It’s not really the flavor one typically would want to go strong on.
What can I use instead of molasses?
Hi, Laura! We haven’t tried it, but I think you could substitute honey or maple syrup for the molasses. The flavor would be slightly lighter and sweeter with either of these sweeteners. You could also try substituting brown sugar — it’s such a small amount that I don’t think it will throw off the recipe too much to swap a liquid sweetener for a dry one. Enjoy!
Instead of molasses the recipe says you can use 1c of brown sugar in place of molasses and white sugar
Hi Laura, if I didn’t have molasses, I would swap out the 7/8 cup of white sugar with 1 full cup packed of dark brown sugar. You’ll get the flavor from the molasses in the brown sugar.
love it so good thank you
Best biscotti I’ve ever had!
I was wondering if you could replace egg whites for the whole eggs in this recipe and what the outcome would be. I too like a crunchier biscotti and was wondering if the substitution would make them crunchier?
Can anyone who made a vegan version of this tell me what you used to substitute for the eggs, and how the biscotti turned out? Thanks!
I have substituted aquafaba(the juice from canned chickpeas) for eggs, 3 tablespoons for 1 egg. Also, oil or Earth Balance for the butter. This seems to work for my vegan grandson.
Can this Pumpkin Biscotti recipe be doubled and frozen for Christmas giving later? This would be such a wonderful alternative to my pumpkin bread! But I have ALOT of family/friends, so I need volume!
Many cookies, including biscotti, can be frozen. Place them in an air tight container, label them with a date and freeze away. While some say they can be kept for months, I would avoid anything over 30 days as by then the flavors will begin to degenerate and risk becoming freezer burnt.
I want to turn these into Boo-scotti for Halloween. I’m going to ice one cut side with white chocolate and place two mini chocolate chips for the eyes. I’ve made over 10 dozen of Boo-scotti for my husband’s math classes over the years. Thank you.
Fall has finally returned to southeastern PA and the chilly weather is perfect for warming the kitchen with the welcome smells of good baking.
I added 1/3 cup of finely chopped candied ginger (instead of the stated pinch of ginger) to my 2nd batch of these lovely treats. They tasted wonderful and the exposed flecks of candied ginger made the slices look even prettier that the original plain ones. Both batches were best after they had hardened up and were “reborn” by being dunked in my hot coffee. YUM!
Re: Freezing biscotti. Biscotti are the ideal cookie to freeze. I do the first baking, slice and cool them, then tightly wrap them in plastic & foil, then put them in freezer bags. When I want to eat them, I do the second bake straight out of the freezer, just adding a few minutes to the baking time. If you seal them airtight (I suck the air out of the ziploc bags) they will keep in the freezer for months — I have baked off biscotti that I found hidden in the freezer a year later and they were great.
I made this last night and it turned out wonderfully. I made chai tea and dipped them into that and it was a perfect match. Thanks for the recipe.
I can’t wait to try this recipe this weekend but was wondering about the pumpkin puree-can I use the canned pumpkin pie filling? Same stuff?
Check the ingredients on the canned pumpkin pie filling. If all it is is pumpkin, then you are fine. Sometimes they put extra stuff in the canned filling like spices and sugar, which you don’t want, so check.
Welcome Where I live, there is pumpkin but no puree. Can you add a link for making it? I love pumpkin and cloves and cinnamon and the smell in the house at this time of year. The recipe seems very inviting. Can you help out?
To make pumpkin purée, cut a sugar or Kabocha pumpkin in half, scoop out the seeds and stringy stuff (an ice cream scoop works well for this purpose), lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Puree with food processor.