#GBBO | Week 2 | Pumpkin Spice Biscotti

Pumpkin Spice Biscotti Recipe

 I know, I know. I can hear you all shouting “No! It’s too early! Shove your pumpkin spice where the sun don’t shine!“. But, if I’m honest, I spend most of my late summers being excited for the leaves to start falling and pumpkin and spices to start appearing everywhere, so when I was trying to decide on a flavour for this week’s GBBO recipe and remembered that I had some tinned pumpkin in the pantry, there was no stopping me. Except now I have an open tin of pumpkin that needs using, so I may have to make pumpkin soup, too. What a terrible shame.

  

 
 I’m rather pleased with how these turned out. I’ve never made biscotti before, and I think I might have overbaked them slightly, but I’m enjoying the flavours and the crunch and kind of want to bake nothing but biscotti for the next ten years… but that wouldn’t get me very far. I was initially planning to make a spiced glaze to drizzle of the little biscuits because it looked so fantastic on the show, but I decided against it after trying one – they would have become too sweet. If you’d like to add a glaze, I would recommend reducing the amount of sugar in the recipe. 

Vegan Pumpkin Spice Biscotti

Yields 10
Perfect with an autumnal cup of tea or coffee!


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Prep Time
20 min

Cook Time
1 hr

Total Time
1 hr 20 min

Prep Time
20 min

Cook Time
1 hr

Total Time
1 hr 20 min

Ingredients
  1. 140g pumpkin puree (I use Libby’s tinned)
  2. 1 Tbsp ground flax
  3. 3 Tbsp water
  4. 1 tsp vanilla
  5. 2 tsp pumpkin spice mix
  6. 160g flour
  7. 100g ground almonds
  8. 1 tsp baking powder
  9. 1/8 tsp salt
  10. 150g sugar
Instructions
  1. Preheat your oven to 150ºC.
  2. Whisk together the pumpkin, flax, water, vanilla and spice in a small bowl.
  3. In a larger bowl, mix together flour, ground almonds, baking powder, salt and sugar.
  4. With a spoon, mix the wet ingredients into the dry ingredients until a dough starts forming. Once everything starts pulling together, knead the dough with your hands until everything is nicely mixed. The consistency should be similar to sugar cookie dough, if slightly wetter.
  5. Roll out the dough into an oblong slightly thicker than a finger. Remember than the width of your dough at this stage will be the length of your biscotti.
  6. Bake the whole slab for 30 minutes.
  7. Remove the dough from the oven and let it cool for a few minutes. You should be able to handle it without burning yourself, but it still needs to be warm and soft-ish.
  8. Slice your biscotti. You should get about 10 biscotti out of this recipe, plus the two end bits.
  9. Place the sliced biscotti back onto the baking sheet and bake for another 25 minutes, turning them over halfway through.
  10. Let them cool completely before serving! When you remove them from the oven, they will still be quite soft, but they will dry out as they cool.
Notes
  1. If you would like to add a glaze, reduce the amount of sugar in the recipe slightly.
Adapted from BBC Good Food
Adapted from BBC Good Food
Moving Scouse http://movingscouse.co.uk/

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