Pumpkin Pecan Biscotti Recipe

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Most Helpful Positive Review

Nov 03, 2010

This recipe was easy and very good. On the second batch I cut down on the nutmeg to 1/4 tsp. as I'm not fond of nutmeg and added 1/4 tsp. of cloves (my favorite).

—johnnedoc

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Most Helpful Critical Review

Nov 22, 2010

I did as one reviewer suggested and used 1 cup pumpkin and only one egg. Since I only used one egg I used 2 teaspoons baking powder. I also added 1/4 tea cloves since I love them. Another reviewer said it made too much dough. I got two logs that were 8" X3".

—tash

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20 Ratings

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Nov 11, 2010

This makes way too much dough for only 2 logs 10" X 2" each! Mine turned out about 10" X 6" each and made 30 cookies. I didn't have parchment, so I used waxed paper instead, which made them very moist on the bottom. I would like to have instructions on how to know when they are done. The one other time I made biscotti, I noticed it seemed rather heavy, so I added a pinch more baking powder to this recipe and liked the results. I noticed when they were baking there wasn't much aroma, and found they didn't have much pumpkin flavor, but were good anyway. I might try cutting back to one egg and adding another 1/4 cup pumpkin next time. Not sure how that would work.

—Essie

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Dec 28, 2010

I just got done making this. Delicious! First from-scratch bakery item (outside of home-ec) It was a success in my book!

—Hopper

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Nov 02, 2010

use an electric knife for sliceing works great

—gail baker

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Dec 10, 2010

These were good, but not great. I really enjoyed the flavor and the pecans added a nice touch, but there was something odd about the texture. After they came out of the oven I tried one and it had a consistency almost like play-dough, kind of dry and chewy, which makes me think that there was too much flour. I'll definitely make these again, but will play around with the measurements of dry vs. wet ingredients.

—ralu320

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Nov 24, 2010

I used 1 c pumpkin and 1 egg with the baking powder as suggested-- with some additional spices, I found this biscotti to still be very bland, as stated by another reviewer.... there's not enough of anything and I couldn't find a way to save this with toppings.

—Hilary Law

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Feb 02, 2011

Very easy. I lightly drizzled melted chocolate chips. Good recipe for dipping into a hot drink.

—tapa

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Nutrition

Calories
74 kcal
4%

Carbohydrates
15 g
5%

Cholesterol
12 mg
4%

Fiber
0.5 g
2%

Protein
1.5 g
3%

Sodium
44 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Pecan Biscotti

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 74
Calories from Fat: 9

% Daily Value *
Total Fat 1g 2 %
Saturated Fat 0.2g < 1 %
Cholesterol 12mg 4 %
Sodium 44mg 2 %
Potassium 29mg < 1 %
Total Carbohydrates 15g 5 %
Dietary Fiber 0.5g 2 %
Protein 1.5g 3 %
Sugars 7.3g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 2 %
Iron 6 %
Thiamin 8 %
Niacin 7 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.