Thursday, October 9, 2008

Maple Walnut Pumpkin Biscotti

The flavours of Pumpkin and Maple Walnut blend together beautifully. You could leave out the Walnuts and use Vanilla Flavouring. . if you have nut allergies.

Before you begin, Preheat your oven to 350 and toast your Walnuts for about 10 minutes or until they begin to release scent. Let them cool and then chop fine.Maple Walnut Biscotti
  • 2 1/2 cup white flour
  • 2 cup whole wheat flour
  • 1 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon finely chopped crystallized ginger
  • 1 teaspoon salt
  • 3 eggs
  • 1 14 ounce can pumpkin
  • 2 teaspoons maple flavouring
  • 1 cup of walnuts. . toasted slightly and finely chopped
  1. Toast the walnuts while you preheat the oven. Don't burn them . .just about 10 minutes .. .at the most.
  2. In a large bowl, combine all the dry ingredients.
  3. In a small bowl, combine the eggs and the can of pumpkin and the flavouring.
  4. Stir the wet ingredients into the dry ingredients. . .there is NO fat. . it is not missing.
  5. Add the walnuts.
  6. Divide the dough in half.
  7. On a cookie sheet that is lined with parchment paper. . .form a log and flatten. Use most of the length of the cookie sheet. . and the log will be about 1 inch thick.
  8. Bake at 350 about 30 minutes or until firm to the touch.
  9. Let cool about 15 minutes.
  10. Slice into one inch pieces and stand up on the cookie sheet as shown below.
  11. Bake again for about 20 minutes.
  12. I did mine with a convection oven. . 25 degrees less than I stated in both bakings. . and about the same time.
  13. Take out of the oven and cool completely.
  14. Make the icing.


Maple Walnut Icing

  • 1/3 cup melted butter
  • 2 teaspoons maple walnut flavoring
  • 1 cup of icing sugar
  • enough milk .. a few tablespoons to make a icing that can still be used for dipping.

Combine all the icing ingredients and dip each Biscotti and allow to dry on the cookie sheet.

My Biscotti still were not completely crunchy. . .I allowed them to dry overnight. We kept going back and taking halves. . they were so tasty. . .

These could be frozen . . .or stored in a jar with a lid. . not too air tight .. they will become like pumpkiny rubber discs .. .instead of crunchy.

Brew a strong pot of coffee. . .and enjoy.

11 comments:

  1. I make my own biscotti too and now I have another great recipe..thanks!

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  2. Oh I am so glad to see a biscotti recipe make it here. Love the looks of this one...a must try

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  3. oh wow, that looks delicious! I bet the flavour combination is great. Thanks for sharing!

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  4. I'm thinking my gluten-free biscotti would be great with this maple walnut icing...

    thank you, Lovella

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  5. Just as I was checking if there really was no fat, you said it. My recipe has oil in it and I put it back in the oven after it's been sliced. I love the sound of this one! Isn't it fun to have "an experiment" tun out so good? You can almost taste them from just looking at the picture!

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  6. I read about this on your blog and hoped you were going to share the recipe. :)

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  7. I love biscotti, so will have to try this one.

    Also, I just made your plum loaf....and it is YUMMY!! thanks for all the great recipes and the beautiful pics...... I posted a pretty good pic of mine on both of my blogs too ..... gave you credit for making my taste buds happy....

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  8. That sounds (and looks) yummy! Another good biscotti recipe to try.

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  9. I've been waiting for something "pumpkiny" - can't wait to try it!

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  10. I made these for Bible study this week - and they were by far, the best biscotti I have tasted in my life!!!! I only altered two things: I used 1/8 tsp of ground ginger instead of chrystallized and I dipped one side of each cooled biscotti in white chocolate instead of the icing. THANK YOU SO MUCH!!! ~ God Bless

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  11. The flavor is by far fantabulous! The biscotti texture wasn't there though. Mine were still kind of gummy in the middle and I followed the directions to the letter. Next time I will bake them longer the second time around and really let them dry out, just like rusks! But all of my taste testers agreed that the flavor is EXCELLENT and perfect for fall!

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