There is nothing better than making your own homemade recipes and no better time than to start now! Fall is the perfect season to make and enjoy your favorite comfort foods and broaden your palette with aromatic, flavorful spices and seasonal foods like pumpkin and butternut squash. Don’t think you’ve got the skills? Think again, because these recipes are simple enough for anyone to make. Set aside some time this season to try out some of these recipes…you’ll be glad you did!
Pumpkin, Brown Sugar, and Cashew Biscotti
Recipe Courtesy of Whole Foods Market
Biscottis are twice-baked cookies with a bit more crunch than your average cookie. They may be eaten alone, or dipped into your favorite hot drinks such as tea or coffee to help soften the cookie. I recommend eating them this way because there’s nothing that matches the way they will melt in your mouth!
- 1 cup light brown sugar
- 1/2 cup pumpkin purée
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 1/2 cup whole wheat pastry flour
- 1 cup raw cashews, roughly chopped
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon fine sea salt
Preheat the oven to 350°F. In a large bowl, whisk together brown sugar, pumpkin, vanilla and eggs until well combined. In a different bowl, whisk together flour, cashews, pumpkin pie spice, baking powder and salt. Add pumpkin mixture to flour mixture and stir until just combined.
After slightly wetting hands with water, shape dough into 3 (6×2 1/2-inch) logs and arrange on a large, parchment-paper-lined baking sheet, spacing them a few inches apart. (This will result in medium-size biscotti. For smaller cookies, shape into 8×2-inch logs.) Bake until just firm and golden brown, about 25 minutes. Set aside to let cool for 10 minutes; reduce oven temperature to 300°F.
Using a serrated knife, cut each log crosswise into 1/2-inch-thick slices. Arrange on 2 large, parchment-paper-lined baking sheets and bake, rotating the baking sheets and flipping biscotti every 10 minutes or so, until dried out and just crisp, 30 to 35 minutes. Let cool completely, and then serve. Store in an airtight container for up to 2 weeks.
By: Lauren Mansy