Soft Biscotti Recipe
Welcome to Cloches & Lavender where I share recipes, crafts, and home décor.
So today I'm sharing a soft biscotti recipe.
The word biscotti means twice-baked cookies and in my family, they are a favorite!
In fact, this is a soft pumpkin biscotti. It's a light chewy cookie recipe full of spices and cinnamon flavor and is perfect for the pumpkin lover!
Truthfully, I don’t need an excuse to make biscotti. I can make them in many ways and at any time of the year.
Biscotti are easy, perfect for a light breakfast and there are many ways to make these. I look forward to sharing more ideas with you during the baking season.
Making Soft Biscotti That is Full of Cinnamon Flavor
Step 1: Combining Dry Ingredients and Set the Oven
First, set the oven temperature to 350F. In a large bowl combine flour and other dry ingredients and whisk together.
Mixing the Sugar and Butter Until Smooth
Step 2: Mix Sugar and Butter Together
Next, using my stand mixer beat butter, sugar, spices, baking powder, and salt until smooth.
After the butter mixture is smooth beat in the egg and pumpkin.
Before mixing make sure the mixer is on low speed add the flour a large tablespoon at a time to the wet ingredients and mix until just combined. For the most part, the dough will be sticky.
Splitting the Dough Into Two and Shaping the Batter
Step 3: Separating the Batter into Dough Forms
After combining the flour divide dough in half. And place the pumpkin biscotti batter onto the prepared cookie sheets.
Now begin shaping these soft dough forms into two 10″ x 2 1/2″ logs. Pat the biscotti batter into rectangles on the prepared baking sheets, smoothing the tops and sides. Wet fingertips work best for this step.
Sprinkling with Sparkling Sugar Before Baking Adds Sweetness
Step 4: Sprinkle Sparkling Sugar
Next, sprinkle the cookie halves with coarse white sparkling sugar and/or cinnamon sugar and press in lightly. By the way, this adds a bit of sweetness and crunch to fall traditional biscotti.
In the meantime, bake the dough for 20-25 minutes. After the timer goes off remove the biscotti from the oven.
Here, wait 5 minutes. Using a serrated bread knife cut the logs straight across into 1/2″ to 3/4″ slices.
Set the cookie on its side on the baking sheet and return it to the oven for the second time and bake for 40 to 45 minutes until golden brown around the edges. By the way, they will be soft in the middle.
Now remove from the oven and cool completely on a wire rack.
TIP: I learned with traditional Italian biscotti on the second bake making the time about 7-8 minutes less makes them softer. So this is a great technique when making another flavor the next time you find a crunchy cookie recipe!
Incidentally, the biscotti freeze well and should be wrapped tightly and placed in an airtight container or freezer bag.
I hope you enjoyed this soft biscotti recipe. Do you enjoy sweets and cookies as much as I do? And Let me know what your favorite is and share it with me. Remember I enjoy connecting with my readers!
I hope you visit Cloches & Lavender for more easy to follow recipes
Soft Biscotti Recipe
- 4 tbsp butter softened
- 1 room temperature egg
- 2/3 cup granulated sugar
- 1 1/4 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1 1/2 tsps baking powder
- 1/2 tsps salt See tip
- 1/2 cup pure pumpkin puree not pumpkin pie mix
- 2 cups unbleached all purpose flour
- Step 1
- Preheat the oven to 350F. Line cookie sheet with parchment paper
- Step 2
- In a medium bowl beat the butter, sugar, spices, baking powder, and salt until smooth and creamy
- Tip: If you like your food on the salter side you may want to add another 1/4 tsp. of salt
- Step 3
- Beat in the egg and pumpkin. At low speed begin to add the flour. A large tablespoon at a time. Scraping down the sides of the bowl once.
- The dough will be sticky
- Step 4
- Dividing the dough in half scoop onto the parchment-covered cookie sheet.
- Shape into two 10″ x 2 1/2″ logs. Pat them into rectangles, smoothing the tops and sides.
- Wet fingertips work best for this step
- Step 5
- Sprinkle liberally with coarse white sparkling sugar and/or cinnamon-sugar
- Press in lightly
- Step 6
- Bake the dough for 25 minutes. Remove from oven.
- Step 7
- Reduce the oven to 325F.
- Step 8
- Wait 5 minutes, using a serrated knife cut the log straight across into 1/2″ to 3/4″ slices.
- Note: we did this to make the pieces shorter. When cutting be sure to cut straight up and down to cut evenly. Otherwise, they will be uneven and wobble.
- Step 9
- Set the biscotti on its side on the parchment-covered cookie sheet. Return to the oven and bake for 40 to 45 minutes until golden brown around the edges. They will still be soft in the middle.
- Step 10
- Turn the oven off and crack the door. Open a few inches and let the biscotti cool in the oven.
- Step 11
- Remove from the oven once completely cool.
- Store in an airtight container at room temperature for several days.
- Biscotti freeze well wrapped tightly and placed in an airtight container or freezer bag.
- TIP: I learned with traditional Italian biscotti on the second bake making the time about 7-8 minutes less makes them softer. So this is a great technique when making another flavor the next time you find a crunchy cookie recipe!
- Biscotti freeze well wrapped tightly and placed in an airtight container or freezer bag and last 6 months.
- These are perfect to make ahead to relieve stress during the holiday season! By the way, I suggest making a double batch of these because they will be eaten quickly!
You mention to beat in the egg, but there is no egg in the list of ingredients - just one egg?