This week, as you may have seen on the Restless Chipotle Facebook page, I made cookies to send to my sons that are in the Air Force, one in Japan and one in Korea. Biscotti was on the list. I decided to take my pumpkin pie biscotti and upgrade the flavor profile with the pumpkin pie coffee syrup and a little drop of bourbon...
You know - just to get that holiday spirit rolling.
Dang. These are awesome. They are easy to make, the house smells amazing, and they travel well for shipping. I love to sit down in the afternoon and take a break with a cup of coffee or tea and a biscotti to dunk in it.
Shape the dough into flattened rectangles about two inches wide and ten inches long before baking. You are going to bake them in this shape first. After 20 minutes or so you will take them out of the oven and let them rest for 15 minutes.
Once they have cooled for the 15 minutes you will slice them on an angle using a sharp knife. Arrange them back on the cookie sheet and bake them again.
Not even your favorite coffee shop can beat that! Yummmm....
Bourbon Pumpkin Pie BiscottiPrint Save Saved!
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- Preheat oven to 350°F.
- Line a baking sheet with parchment.
- Combine the dry ingredients; whisk until blended.
- In another bowl, combine the pumpkin, eggs, syrup, and bourbon; blend well.
- Stir dry ingredients into pumpkin mixture.
- Add pecans.
- Knead dough until it holds together. Divide into 4 portions; shape each into a rectangle about 10" long and 2" wide.
- Bake 25–30 minutes.
- Cool 15 minutes; cut the rectangles horizontally about ½ inch thick, on a slight angle to form biscotti.
- Reduce the oven temperature to 300°F.
- Return the biscotti to oven and bake 15 minutes.
- Cool completely; drizzle with (or dip in) the melted white chocolate.
- Store in an airtight container, with waxed paper between the layers.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.