Even if you think you’re so over pumpkin spice lattes, give chef Kevin Walsh’s Pepitas Spiced Biscotti a shot. The usual suspects (vanilla, nutmeg, cinnamon and allspice) combine to create that familiar, comforting, autumnal flavor, while the toasted pepitas (pumpkin seeds) add an unexpected texture and a little extra crunch. “Pumpkin spice gets overdone early in the holiday season, but these cookies are so unbelievably good,” says Walsh. “It’s such a classic flavor that continues to please.” Don’t be surprised when the directions call for a second go-round in the oven (biscotti literally means “twice-cooked” in Italian). Serve with a freshly brewed cup of coffee and the company of close friends.
- 2 sticks of butter, softened
- 2 tablespoons pumpkin seed oil
- 2 cups sugar
- 2 tablespoons vanilla extract
- 7 eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 tablespoon baking powder
- 1 cup toasted pepitas
- Combine the butter, pumpkin seed oil, sugar and vanilla extract in a stand mixer or beat with an electric mixer until the consistency is nice and creamy. Add in 6 eggs, one by one and mix to combine.
- Add the salt, flour, cinnamon, nutmeg, allspice and baking powder, and mix until combined. Add the pepitas and stir until mixed in. Cover, or wrap in plastic, and let cool overnight in the refrigerator.
- Preheat oven to 300 degrees Fahrenheit.
- Form dough into four, 1 pound logs, roughly 2 inches in diameter. Beat the remaining egg and brush onto the logs for an egg wash.
- Bake for 30 minutes. Remove from oven and let cool. Turn oven down to 285 degrees Fahrenheit.
- Slice and lay flat on baking trays. Bake once more for 30 minutes or until crispy.