Pumpkin Spice Biscotti

Pumpkin Spice Biscotti

Looking to bake up a taste of autumn? Our seasonal Pumpkin Spice Granola provides wonderful crispy pops of toasty fall flavor in these very special biscotti. Little hands love helping on this recipe--especially with the chocolate dipping!

Makes about 3 dozen.

1/2 cup butter, softened

¾ cup cane sugar plus 2 tsp for sprinkling

2 eggs

2 tsp vanilla extract

2 cups all-purpose flour

¼ tsp salt

1 1/2 tsp baking powder

½ tsp pumpkin pie spice

1 cup Michele’s Pumpkin Spice Granola


Additional Michele's Pumpkin Spice

A bag of semi-sweet or dark chocolate chips

  1. In a stand mixer, beat butter and sugar, about 2 minutes. Beat in eggs and extract. Combine the flour, baking powder, and salt; gradually add to the butter mixture. Stir granola into dough, breaking apart any large pieces.
  2. With lightly floured hands on a baking sheet coated with non-stick cooking spray, shape into two 13-in. long x 2-in. wide x ¾ inch thick rectangle. Combine 2 tsp sugar and pumpkin pie spice. Sprinkle over the rectangles.
  3. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes.
  4. Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  5. Turn up the oven to 375. Bake for 7-10 minutes. Turn and bake 7-10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

Kitchen Tip: Dunk one side of biscotti in melted chocolate and sprinkle with more granola!

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