August 16, 2009
Every once in a while, my mom buys Nonni’s biscotti from BJ’s. Any self-respecting baker will frown at what I’m about to say, but I love them. I know they’re uber-processed and all, but they’re just so delicious. The perfect cookie, that is too crunchy to eat without a cup of tea, but perfectly soft when dunked. I’ve been searching for a recipe that tastes like Nonni’s for a while now.
I have a pretty dependable one for almond biscotti from Allrecipes that I make a lot, but I was looking to use up some pumpkin, so I googled pumpkin biscotti instead. Plus, I’ve been promising to send my grandma baked goods for a while, and not only does she love biscotti, but she also loves pumpkin. She’ll eat it plain out of the can!
These biscotti are really good (yeah, we snitched a few before sending them off to Gram). I wish I had chocolate chips in the house to drizzle over them, but other than that, I have no regrets! (Can you believe we had no chocolate chips?! That’s a sad, sad thing…) I finally figured out how to make biscotti as crunchy as I like them. If you like a soft chewy cookie, just bake them for the time specified in the recipe. But if you like them rock-hard, like my Grandma and I, turn off the oven after the specified cooking time and leave them in there as it cools and as you wash dishes. This will dehydrate the cookies. Just check them occasionally until they are as hard as you want them to be. Enjoy!
Pumpkin Walnut Biscotti
Adapted from CookingInanApron