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Whole-Wheat Pumpkin Walnut Biscotti

Well, it’s that time of year again. 

For the last few weeks, Fritz has been warily dreading its arrival, and has tried his absolute best to steel himself for it.  He’s been coaching Henry in deep, diaphragmatic breathing and other relaxation techniques such as yoga (Henry excels at downward dog) and aromatherapy that might help them both survive the next two months.  Together, they’ve formed a brotherly bond that can take anything, even…

PUMPKIN SEASON!

 

I’ve officially made my first pumpkin recipe of the fall, and I can promise that there are many, many more to come.  In fact, some of the leftover pumpkin puree in the fridge has a high likelihood of finding its way into my breakfast bowl of steel-cut oats tomorrow.

And possibly Fritz’s bowl, if I can sneak it in without him noticing.  Wish me luck.

Whole-Wheat Pumpkin Walnut Biscotti (adapted from this recipe)

  • 3 C whole-wheat flour (I used whole-wheat pastry flour, ’cause that’s what I had)
  • 3/4 C sugar
  • 1 t baking powder
  • 1 t cinnamon
  • 1/4 t salt
  • 1/4 t nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 2 eggs
  • 1/2 C pumpkin puree (not pumpkin pie filling!)
  • 1 t vanilla extract
  • 1 C walnuts

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  In a mixer, combine the dry ingredients, then add the eggs, pumpkin, and vanilla and mix until smooth.  Toss in the walnuts and mix to combine.  It should be somewhere between a dough and a batter–the original recipe said to “knead it”, but my dough was far to sticky to be kneaded outside of the machine, but I didn’t want to add piles of flour.

Knead in the mixer for a few minutes, then roughly shape into a long loaf with your hands and lay it on the parchment paper.  Press it down and into a slightly rounded, long loaf.  Bake for 20 minutes, until golden brown.  Slice into about 20 thin biscotti shapes (so pretty!) and return to the oven to dry out.  I turned to heat down to the “warm” setting, and propped the door open a bit to let the moist air out.  It took about 2-3 hours to dry out to my liking (which is pretty dry), turning them once or twice.

These are not too sweet, but have a really delicious and distinct pumpkin and pie spice flavor.  When dipped in coffee, it’s like a pumpkin spice latte! 

I also considered drizzling them with white chocolate, but I only had about ten chocolate chips (why would you save a bag with only ten chips in it, you might ask?  And my answer: no idea),  and I found them sweet enough as is.

And just so you know, despite Fritz’s whining and moaning about the devastation to his appetite that pumpkin season brings, he ate the vast majority of these in 24 hours.  There’s one left.  And they do taste like pumpkin, so now you and I both know the real truth.

 

Fritz loves pumpkin.  He craves pumpkin.  He wants pumpkin at least three times a day, in both his solid meals and his warm, toasty beverages.

So take that, pumpkin haters.  Hello, pumpkin steel-cut oats.

Henry’s new found flexibility has enabled him to assume some new and slightly awkward positions:

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2011/09/26/whole-wheat-pumpkin-walnut-biscotti/

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  1. Carolyn

    Love, love, love this idea. So perfect for fall. I’ve stumbled these and put them on Pinterest, and i hope to try my hand at them soon!

  2. Caroline @ chocolate and carrots

    Yay pumpkin season! :-) These look amazing!

  3. blogbytina!

    daaaaaaaaaaayuuuum gina! thses look good!

  4. Marian

    These look amazing! I’m definitely going to make them and try it with chocolate chips. Thanks! And your pictures are great.

  5. Holly

    I woke up this morning and couldn’t go on with my day until I made these. Is there anyway you could add a print friendly recipe button, so I could print the recipe only and not the pictures. If not, I’ll keep cutting and pasting your recipes. They are just too good to ignore. Thanks!

    1. Lauren Zietsman

      Perfect timing! I used to make PDF files for each recipe, but it takes forever and blogging already takes so much time! Now that I’ve switched to a new server host, I think I can add a print option that you can customize every time. Check back soon–I’ll see if I can find it right now :) Enjoy the biscotti!

      1. Lauren Zietsman

        Update! I added a “print friendly” option. When you click on it, it gives you the option to “remove images” by clicking a box in the upper right. You can also email it and print as a PDF :) Thanks for the reminder!

  6. Patricia

    Can I substite honey in place of sugar? would i have to increase my flour? need some guidance….I am soooo excited to make them :)

    1. Lauren Zietsman

      I’m not sure–this is a tough one. The good news is, with biscotti it doesn’t have to rise much and you are going to dry it all out anyway, so it’s forgiving! I would try the honey substitute using a little less honey than sugar (honey is sweeter, so 3/4 C honey for every C sugar?) Then try using one egg instead of two to reduce the liquids a bit, and add some extra flour only if you need it to shape the loaf (I’m guessing you might need half a cup!) I hope it works! Let me know how you fare.

  7. Sara B.

    I would love to try making some biscotti and nothing sounds better than starting with pumpkin biscotti. Pumpkin everything! I love the fall. :)

  8. Carol

    I meant Whole-Wheat Pumpkin Walnut Biscotti not scones. Sorry

  9. Karen

    These look and sound amazing. I am going to give this recipe a try today so as to use up some whole wheat flour. Who doesn’t love pumpkin! Keep and eye on Fritz and Henry. I think they are getting wise to your wonderful good cooking made with lots of love. ;)

  10. Alissa

    These sound delicious and I cannot wait to try them!
    I have a question in terms of the drying out process. If I am making a few batches and don’t necessarily have time to dry each batch out for 2-3 hours, what can I do to finish baking them (the second time)?
    Is it possible to put them back in the oven for a certain amount of time at 350?

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