Chocolate Pumpkin Walnut Biscotti

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Biscotti are one of those delightful treats that always bring a cozy warmth to the mind and soul. With fall in the air and a craving for all things pumpkin, this decadent Chocolate Pumpkin Walnut Biscotti is sure to become a new favorite. It combines the rich flavors of chocolate and pumpkin with the satisfying crunch of walnuts, making it the perfect companion for your afternoon coffee or a sweet nibble alongside your evening tea. This recipe is simple, yet it delivers a deliciously unique twist that will impress your family and friends. Let’s dive into this wonderful recipe!

Why This Recipe Is a Must-Try

This Chocolate Pumpkin Walnut Biscotti is not just another cookie. It boasts a delightful combination of flavors, textures, and aromas that capture the essence of autumn. The moist pumpkin puree lends a subtle sweetness, while the cocoa powder and dark chocolate chunks give it a deep, rich chocolate flavor. The walnuts add a wonderful crunch that contrasts beautifully with the soft pumpkin goodness. Not to mention, they are perfect for dipping in coffee or hot chocolate! Once you make a batch, you’ll find it hard to resist reaching for just one more.

Ingredients

To create this decadent biscotti, you will need:

• 2 large eggs
• ½ cup pumpkin puree
• ⅔ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 ounces dark chocolate (chunks or chopped), melted
• ½ cup chopped walnuts
• ½ cup dark chocolate chunks or chips
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons pumpkin pie spice

This delightful lineup of ingredients will ensure that your biscotti are not only delicious but also packed with the warm flavors of fall.

How To Make Chocolate Pumpkin Walnut Biscotti

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure that your biscotti won’t stick.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, pumpkin puree, and granulated sugar until the mixture is smooth and well combined. This step is crucial as it will help to incorporate air into the mixture, giving your biscotti a light texture.

Step 3: Add Melted Chocolate

Next, add the melted dark chocolate to the egg and pumpkin mixture. Stir until the chocolate is fully incorporated, creating a rich chocolate base that will flavor your biscotti.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice. This will ensure that the dry ingredients are evenly distributed before adding them to the wet mixture.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Be careful not to overmix; you want just enough mixing to bring everything together.

Step 6: Stir in Walnuts and Chocolate Chunks

Fold in the chopped walnuts and the remaining dark chocolate chunks or chips. These yummy bits will create delightful pockets of chocolatey goodness in every bite!

Step 7: Shape the Dough

Transfer the dough onto a lightly floured surface. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring that there is enough space between them for spreading.

Step 8: Bake the Logs

Bake the biscotti logs in the preheated oven for 25-30 minutes, or until the tops feel firm to the touch. The logs should be lightly golden but still soft in the middle.

Step 9: Cool and Slice

Once baked, remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. After cooling, transfer the logs to a cutting board and slice them into ¾-inch thick pieces using a sharp serrated knife.

Step 10: Bake Again

Place the sliced biscotti back on the baking sheet, cut side up. Bake for another 15-20 minutes at 350°F (175°C) until the biscotti are dry and crisp.

Step 11: Cool Completely

Let the biscotti cool completely on a wire rack. This final cooling step will help them reach the perfect texture.

Expert Tips

• Ensure that your pumpkin puree is pure and not pumpkin pie filling, which contains added sugars and spices.
• For an extra crunch, toast the walnuts in the oven for a few minutes before adding them to the dough.
• Let the biscotti cool completely before storing to prevent moisture build-up and maintain crispness.
• If you prefer a sweeter biscotti, consider adding a bit of additional sugar or a sprinkle of cinnamon sugar on top before the second bake.

Variations and Customizations

• For a nut-free version, omit the walnuts or substitute with pumpkin seeds.
• Add in some white chocolate chunks for a different flavor profile that contrasts beautifully with the chocolate.
• Mix in dried cranberries or cherries for a fruity addition that pairs well with pumpkin.
• For an added spice kick, include a pinch of ginger or cloves along with the pumpkin pie spice.

How to Store Leftovers

To store your Chocolate Pumpkin Walnut Biscotti, keep them in an airtight container at room temperature. They will stay fresh for about a week. For longer storage, you can freeze them in a freezer-safe bag or container. Just be sure to separate the layers with parchment paper to prevent them from sticking together. When you’re ready to enjoy, simply thaw them at room temperature or warm them up lightly in the oven.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Just cook and puree it until smooth, ensuring it has a similar texture to canned pumpkin puree.

How do I make the biscotti crunchy?

To ensure your biscotti are crunchy, make sure to bake them twice—first as logs, then sliced. The second bake is essential for achieving that perfect crunch.

Can I substitute the cocoa powder with carob powder?

Yes, you can substitute cocoa powder with carob powder, though it will slightly alter the flavor. Carob will provide a natural sweetness without chocolate flavor.

How can I tell when my biscotti are done baking?

Your biscotti are done when they are firm to the touch and slightly golden at the edges. They should feel dry and crisp, especially after the second baking session.

Conclusion

In wrapping up, this Chocolate Pumpkin Walnut Biscotti is not just a seasonal treat; it’s a delightful fusion of flavors that suits any time of year. Whether you’re enjoying them alone with a warm beverage or serving them at a gathering, these biscotti are sure to be a crowd-pleaser. Take a moment to indulge in this luscious combination of chocolate and pumpkin, and don’t forget to share (or not!) with your loved ones. Happy baking!