Pumpkin Ginger Biscotti

Pumpkin Ginger Biscotti_plated4

Hey Ginger, this one’s for you!

Life is interesting.  Come, sit down.  I’ve made a fresh pot of coffee, I’ll pour you a cup.  Grab a biscotti and we will chat and catch up.  Time to slow down and truly savor every bite.  Just as my blog was named, I strive to live my life savoring every moment, every person, every meal set before me.  Blessings, forgiveness and gratefulness.  I am blessed and grateful to be back home.  Home is where your heart is, wherever it is, you just know it, deep inside.

Enough about me for now, it’s the pumpkin ginger biscotti we’re sharing here.  Fresh from the oven, my kitchen cannot smell any better!  Baking and the Fall season warmly wed together in the most happiest way.  Why do I love biscotti so??  In addition to their being not an overly indulgent, over-filling dessert with just  touch of sweetness and minimal fat, it’s that biscotti requires savoring.  A perfect ending to a meal or afternoon break.  Now I have seen some people grab a biscotti and just crunch and go…oh, for the love of life, no! no!

Sit, take time out, alone or with a friend, share an espresso or hot tea, dip the twice baked, crisp biscotti quickly to absorb just enough to moisten.  I mention espresso here as the flavoring of pumpkin and ginger seem to go best with coffee, but certainly a dip in Vino Santo is my favorite way to dip!

Ducks

I think my new neighbors smelled the biscotti!

My inspiration and secret motivator behind the scenes of this post is Ginger Couturier, a sweet, strong and courageous blogger friend who as I have read and followed her life journey see as a younger me facing her challenges head on and coming forth as gold!  Ginger recently returned to her blog and to my surprise posted this!  So sneaky..but I guess it worked!

Pumpkin Ginger Biscotti

3 1/2  cups unbleached wheat / white flour blend

1/2  cup brown sugar, packed

2 teaspoons baking powder

½ teaspoons salt

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon allspice

½ teaspoon ginger

¼ teaspoon nutmeg

1  cup chopped pecans

1/4 cup chopped crystalized ginger

1 cup canned pumpkin

2 eggs, lightly beaten

1 tablespoon agave

1 tablespoon vanilla

2 tablespoons ghee or coconut oil or butter

1 beaten egg white for glaze

Preheat oven to 350 degrees.

Combine all dry ingredients including pecans and crystalized ginger in a large bowl, stir well.  Combine pumpkin, agave, eggs and vanilla; stirring to combine well.  Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened.  Mixture will be crumbly; it will gradually become moist after stirring and using the best kitchen tools, i.e., your hands, will work the dough even better.

Divide dough into two portions and begin to form each into an approximately 15″ log.  Place logs on a baking sheet with a slipat or lightly greased.  Gently brush on the egg wash.  Bake at 350 degrees for 30 minutes.  Remove from oven and let cool for 10 minutes.  Reduce oven to 325 degrees.

Pumpkin Ginger Biscotti

Using a serrated knife, cut each log crosswise into 1/2″ slices and place slices back on cookie sheets.  Return to oven and bake for 20 minutes.  As the pumpkin puree will make a softer biscotti, to crisp up and not burn, turn off the oven and allow to cool in the oven to crisp.  Take out and cool completely on wire racks.  Store covered for several weeks.  Makes about 2-3 dozen.

43 thoughts on “Pumpkin Ginger Biscotti

  1. Hurray!! This post just brought the biggest smile to my face! I am so happy to see you back at it and proud of you for coming back to us! Yay!! These look great, I am going to ask my daughter to make them, she has been trying new baking and loves pumpkin!
    You really are too sweet Linda, and we are all so lucky to have you back 🙂 hugs!!

  2. Welcome back, Linda! I’ve been wondering what you’ve been up to. It’s no surprise that your re-entry into the blogging world is with a biscotti recipe 😉 I hope you’ve been doing well and that we’ll see more yummy recipes from you soon!!!

  3. Welcome back, Linda! You really were missed and I’m glad that you’re time off had an up side to it in the form of being back in Florida. I know you missed it and I would, too…hope to live there some day. These pumpkin ginger biscotti are the perfect seasonal treat. Clearly your new neighbors have good taste! 🙂

    1. Thank you Betsy. I will be totally honest though, I will miss the Fall season in Atlanta!! I was really around the corner from you in Smyrna – well, with traffic, that would take about an hour! I brought as many pine cones as I could carry on my Fall walks with me to Florida – and they are out now on my table as sweet memory!

  4. So great to see you back again with a fabulous biscotti recipe! We need to know more now though – I thought you’d moved for your job. Does this mean you’ve moved again, is this the fixer upper as it looks great…and I love the “neighbours”!

    1. Hi Tanya, there’s so much to tell I didn’t want to overwhelm my first post with it all! But I’m sure I’ll trickle it all in here and there 🙂 I’ve moved 3 times in since last April 2012! had 3 jobs and just returned to Fla – and looking for work again! But I’m so happy to be back and positive that finally my life will settle down!!

      1. I wish you every success and every happiness. Home is wherever you are and you are happy – the rest is just “stuff”…things will settle down and be wonderful for you soon.

  5. YAY!!!! HI Linda! I am so happy you are blogging again! These pumpkin ginger biscotti look like the perfect way to announce your re-arrival. They look so scrumptious! I want neighbors like that….so cute.

    1. Hi Geni – Well, I made my first attempt to get back on; it feels good as I missed everyone and also missed being “spicegirlfla” my other self!! I think I actually like that girl who cooks, bakes and writes…. wouldn’t life be wonderful to just do that!! Thanks always for being such a good friend!!

    1. Hi Yummy…gosh I miss you all so much! Have to find out what you and Dorie are up to these days!!

      oh and yes, they come to the door often as it appears the former owner fed them a lot!!

  6. Welcome back. I’ve missed you! I’ve been wondering how you are and what you’ve been up to. Have you moved again or are you still in Atlanta? I love the look of your biscotti. Biscotti is so great and I always enjoy it with a coffee or wine after dinner. I’ve never had ginger and pumpkin biscotti though and this is perfect for your Fall season xx

    1. Hi Charlie – so nice to “see” you again!! Yes, I’m back in Florida trying to start fresh and first things first, I needed to fill that biscotti jar! Imagine, I was buying biscotti! I feel so much better now 🙂

  7. It wouldn’t be a proper holiday if the Biscotti Queen didn’t gift us with her latest creation. Good to have you back where you belong, Lynda. I made myself an espresso about a half-hour ago and all I kept thinking was how much better it would have been with biscotti. And then I came here. One of these — who am I kidding? — two of these would have been perfect. We have to work on our timing. 🙂

    1. lol…yes, John, timing and location. I always said I’d like to be your neighbor to sample all your cooking….and receiving of homemade jams! I’d barter with you for biscotti and we’d all be happy!!

  8. It’s great to see you blogging, your friend Ginger is hilarious! I adore any flavor of biscotti, I haven’t made a Pumpkin Ginger one yet.. are these a bit on the sweet side or more savory? They sound yummy for fall and dipping in my Pumpkin Spice Whipped Cream lattes:D xx

    1. Hi Barbara, Ginger certainly surprised me…I wasn’t sure she was even speaking directly to me, but in fact, she was…and it worked!

      The biscotti is not savory, it is sweet – but not a cookie sweet. And definitely dipped in your Pumpkin Spice Whipped Cream lattes would be perfect!! Hmm….I have to go look to see if you posted a recipe for that, sounds marvelous!!

  9. Hi there! I bet your new friends smelled how wonderful your kitchen smelled and were hoping that you would share with the locals as well. Great little recipe and dipping it in a hot cup of jo sounds terrific. Wishing you a super week. BAM

  10. This brought such a smile to my face. Home. Yes, it is part of who we are. Good to see you again, Linda. You have combined two of my favorite flavors here — this would be quite easy for me to savor, especially at home with my feet up. 🙂

    1. Hi Judy, I know you would understand heart and home! The ginger in the biscotti gave it a bit of a sweet bite. You can tell there is ginger in it if you asked, but not knowing, its a subtle something good inside!!

  11. Hi Linda! I’ve seen you floating about the blogosphere and just wanted to drop in to say that I’m happy you’re back. In fact, I had the opportunity to meet up with Kristy (Eat, Play, Love) in person this summer and was telling her that I missed seeing you… You have a warmth and charm that always makes me smile and a genuiness of character that is not easy to forget. I’m glad you’re home. xo

    1. Hi Kelly, Thanks for your sweet comments, I am so glad to be back, both in Florida and on my blog and catching up with all my “old friends”. How great it was that you and Kristy met up; if you’re ever in South Florida, let me know!! I’ve been “floating’ around your blog too, but haven’t been able to leave a comment. So glad you stopped by!!

  12. I made these this afternoon…cold, damp, foggy Fall afternoon in Northwest Montana as we await our first “winter” storm! VERY good. I forgot the eggwash but I’m thinking that was for crispness and mine were fine – probably because I use WheatMontana flours which are high protein from hard spring and winter wheat and so typically need more moisture, hence the pumpkin did not make them too soft.

    My house smells wonderful also – thanks for the perfect recipe!

    1. Hi Liz, Sounds and feels like it was a perfect afternoon to be inside baking! I’m thrilled you tried these out, and yes, the egg wash is optional, just gives the biscotti a little sheen. I’ve not heard of that flour – must be only a local flour? But as you described it, it fits perfectly with the pumpkin’s flavor and moisture.

      1. Linda,

        Yes, Wheat Montana is a large Montana family owned non-GMO wheat producer and I haven’t seen the flour outside of MT.

  13. Just found your blog and it’s beautiful! Looking forward to trying some recipes. I was looking for fig recipes and I don’t have to look any further! Thank you!

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