Pumpkin Biscotti

From: sueko

On Nov 23, 2008

I actually have a second batch of these in the oven right now. They came out perfectly both times. There is an error in the recipe, it doesn't say when to add the flour, but most of us who bake can figure this out (I added after the pumpkin and before the fruit and nuts). These are wonderful, my family begged me to make more. I don't do canned frosting so made my own (there are many good recipes here on the zaar, and it's so easy and tastes so much better than canned) and frosted each one individually. They were good without the frosting, so will probably stick to the drizzle. Will be making these again and again. Yum!

From: jadelabyrinth

On Nov 21, 2008

I made this as stated for my first batch, and they came out horrible burned. Second go round, I reduced the time to 350, cooked it for 30 minutes, cooled it 15 minutes, then toasted it for 10 minutes, flipped them and toasted another 8-10 minutes and cooled completely. At this point the tasted okay and I made another batch with white chips instead of cranberries and added about another cup of pumpkin. They didn't need any frosting and I used pecans rather than pistachios for all batches. I had to change the directions quite a bit for this to be good. Don't think I will be making it again. Sorry

From: Sydney Mike

On May 15, 2008

Gotta tell you ~ I love biscotti, so I'm always trying out a new recipe now & then, just to see what's out there! THIS BISCOTTI IS GREAT! My standby recipe includes anise & almonds, & it's wonderful, I think! However, this recipe gives me a new twist to the little buggers, & I like that! I did not, however, bake the sliced 'cookies' until they were totally dry, since I like them ever-so-slightly chewy ~ a crunch, maybe, but still not a snap, since I don't usually dunk (unless it's hot chocolate, anyway)! Thanks so much for sharing your great recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]