Iced Pumpkin Biscotti
Biscotti may sound fancy, but at heart, they’re humble Italian cookies designed to be dunked into a warm latte! These Iced Pumpkin Biscotti start with a buttery dough mixed with dates and pecans, then baked twice for that signature crisp texture. A quick drizzle of pumpkin spice icing takes them over the top.
Servings: 20 biscotti
Ingredients
- 2 ½ cups all-purpose flour
- 3 teaspoon pumpkin spice
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 2 eggs
- ¼ cup canned pumpkin
- 1½ teaspoons vanilla extract
- ½ cup dates chopped
- ½ cup pecans crushed
Pumpkin Icing
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin spice
- 1/2 tablespoon butter melted
- ¼ tsp of kosher salt
- 1 tablespoons milk
Pumpkin Biscotti
Instructions
- Preheat oven to 350°F
- In a large bowl, mix all-purpose flour, pumpkin spice, baking powder, and salt. Set aside
- Add all the sugar and butter to a large bowl or a standing mixer. Use a hand mixer or a standing mixer to cream the softened butter and sugar until light and fluffy. Next, mix in eggs one at a time. Once the eggs are fully incorporated, mix in the pumpkin and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, and continue mixing until a dough forms. Turn off the mixer and add the dates and pecans. Gently mix them into the dough.
- Turn the dough out onto a lightly floured surface and roll it into a ball. Divide the dough ball in half. Roll each half into a 12-inch-long log.
- Transfer both logs to a large parchment or silicon-lined baking sheet. Flatten each log so that it's 12 inches long, 3 inches wide, and ¾ inch high.
- Bake for 25 minutes on the middle rack, then let cool slightly. Use a sharp knife to slice the logs into 1-inch-wide pieces.
- Turn each piece on its side and bake for another 15 minutes.
- In a small bowl, mix all of the Pumpkin Icing Ingredients and set aside.
- Once the biscotti have cooled, drizzle pumpkin icing over the biscotti.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 643IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg
