How could I let this pumpkin season go by without filling my cookie jar with pumpkin biscotti!! These are so full of fall flavors that my kitchen immediately filled with the warm aroma of pumpkin and spice. Oatmeal and spices makes these more rustic in appearance; the texture is crisp and the flavor screams fall. I’ve gotten into the habit now of using a mix of dried currants, golden, dark and cranberry or cherry. I like how the different colors look like the changing colors of fall leaves.
If you’re not into raisins, as I’ve just learned from Katherine about Greg at Rufus’ Guide to Food and Spirits, you can swap the raisins for walnuts or check out my last year’s pumpkin biscotti recipe.
On another note, how can I delay any further acknowledging the thoughtfulness of John from the Bartolini Kitchens, Ambrosiana from Tales of Ambrosia and Stefanie at A Dash of Sugar and Spice who nominated me for the Versatile Blogger Award! Please check out their blogs; from Chicago to California to Rome, fabulous recipes, heart warming family memories, travel and all things nice!
As I had received this award awhile ago I was surprised and flattered to see my blog recognized again. As part of the process for receiving the award, I had listed out 7 things about myself. My daughter thought I could have come up with better things to say about myself, so with this second recognition, I kindly asked her to make a list of what she thought we the 7 things others should know about me, And in her words, the following…..
- You made sure to the color of your dogs’ fur was the same as your hair color, just so everything matched perfectly
- It’s extremely hard for you to accept help from others, especially in the kitchen
- You always put others before yourself
- Growing up your children never had a real Christmas tree because you’re allergic
- You get excited over the littlest of things
- You would rather wear your white fox fur coat from years ago during winter than buy another
- YOU ARE THE BEST MOMMY IN THE ENTIRE UNIVERSE!
Pumpkin Oatmeal and Raisin Biscotti
2 cups white whole wheat flour
¾ cup oatmeal, not instant
½ cup turbinado sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup raisins, I used a mix of dark, golden and cranberry
½ cup pumpkin puree
1 tablespoon walnut oil
1 tablespoon pumpkin spice liquor or pure vanilla extract
Preheat the oven to 350 degrees. Place parchment paper or a Slipat on a baking sheet. Combine all dry ingredients in a large bowl and stir well. In a separate bowl, combine the pumpkin, eggs, oil and liquor and beat well with a wire whisk. Slowly add the wet to the dry ingredients stirring until mixture is moistened and well blended. Divide dough in half and form two equal logs about 12 inches in length directly on the baking sheet, placing them about 3 inches apart. The dough will be sticky, therefore slightly wet hands will help to form the dough. Bake for 30 minutes until golden brown. Remove from oven and reduce the oven temperature to 325 degrees.
Allow the biscotti to cool for 10 minutes then slice diagonally into ½ inch slices. Return the slices to the baking sheet and bake for 20 minutes until crisp. Remove and allow to cool on baking sheet. Makes about 36 biscotti and can be stored covered for a few weeks.