Pumpkin Pistachio Biscotti

This Pumpkin Pistachio Biscotti is a welcome addition to our holiday cookie tray, it's perfect bursting with fall flavors.

I still love the traditional Anisette Biscotti but these are a wonderful change to any recipe collection.

These cookies bring the spirit of Christmas with the spices, pumpkin and wonderful fall chill in the air while baking!

These biscotti are a must on our holiday baking list they are the comfort of old-fashioned years past.

Grandma made all kinds of biscotti and flavors but this one was a family favorite to look forward to especially with hot espresso and a little anisette in it to warm us up.

Scroll down to my printable recipe cared for these delicious Pumpkin Pistachio Biscotti.

Italian Biscotti

This cookie is great without anything on them, but we like to decorate them for the holiday Christmas tray.


White chocolate on the bottom is my favorite dipped in chopped pistachios.


These pumpkin biscotti freeze great so you can even make them ahead of time.


They keep fresh in the freezer for at least 6 months.


I love these old-fashioned biscotti you may also like plain Pistachio Biscotti or my Cranberry Almond Biscotti, two of our family's favorites.

Other Additions and Suggestions

• any kinds of nuts
• chocolate chips
• coconut
• raisins or craisins
• dipped each end in melted chocolate or white chocolate then pistachios or sprinkles

Ingredients You Will Need(scroll to the recipe card for exact measurements):

• flour
• sugar
• eggs
• cinnamon
• nutmeg
• pistachios
• pumpkin puree
• vanilla
• butter or olive oil

Pumpkin Pistachio Biscotti Pin for later

More Recipes To Try:

Banana Chocolate Chip Biscotti

Chocolate Spice Cookies

Old Fashioned Buttermilk Cookies

Shortbread Chocolate Chip Cookies

Cowboy Cookies

Holiday Baking

During the holiday we like to take the pumpkin pistachio biscotti and dip each end in chocolate then sprinkle pistachios on the chocolate.


If you're a pistachio and pumpkin fan this will be your new favorite biscotti to add to our recipe collection.


The chocolate and pumpkin go very well together if you decide to add chocolate chips.


For those who are allergic to nuts, these are fabulous with toasted pumpkin seeds just substitute them.


Pumpkin pistachio cookies are easy to make and also are enjoyed as gifts to give out during the holiday season, enjoy!

Print

Pumpkin Pistachio Biscotti

Yield: 35

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

These are an Italian biscotti made with pumpkin. The cookies are delicious with espresso and have pistachios in them. Perfect for fall.

Ingredients

• 3 1/2 cups flour
• 1/2 salt
• 2 teaspoons baking powder
• 1 1/2 cup brown sugar
• 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and dash of cloves mix together
• 2 eggs
• 1/2 cup pure pumpkin puree
• 1 cup coarsely chopped toasted pistachios
• 2 tablespoons olive oil or butter
• 1 teaspoon pure vanilla extract
• Topping to brush before baking
• 1 egg white beaten or use the whole egg, either way, it works fine
• cinnamon sugar is optional
•  Other Options: 1/2 cup any kinds of chocolate chips, or other kinds of nuts you like even pumpkin seeds for those with nut allergies. Dipping the bottoms in melted white or dark chocolate then into chopped nuts or coordinating sprinkles for your holiday theme,

Instructions

1. Preheat oven to 375 degrees.
2. Get a large cookie sheet ready with either parchment paper or Silpat mat works great!
3. In a medium skillet sauté the pistachios in butter or olive oil until toasted just a few minutes.
4. In a large electric mixer bowl, add all the dry ingredients. 
5. Place the mixer on stir and add in the eggs, puree until the dough comes together.
6.  If the dough will not form because of dryness depending on altitudes then add 1 tablespoon of milk at a time to the dough until is holds together perfectly. 
7. Add in the nuts.
8. Mold two long shaped logs onto the cookie sheet around 2-inch x 10 inches long. 
9. Wet your hands to shape if you have problems holding the dough together. I find the mixer to do a great job getting the dough to form.
10. Drop oven temperature to 350.
11. Brush tops with egg, sprinkle with sugar,.
12. Bake, until lightly browned around 30 to 40 minutes( or until the edges, are browned and the middle is set).
13. Cool slightly, place on a cutting board, and cut them on a slant.
14. Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.
15. Optional:
16. Drizzle a combination of cinnamon and powdered sugar frosting over the tops or dip the ends in melted chocolate than more chopped pistachios

Calories

114.01

Fat (grams)

3.26

Sat. Fat (grams)

0.68

Carbs (grams)

18.78

Fiber (grams)

0.85

Net carbs

17.94

Sugar (grams)

8.17

Protein (grams)

2.73

Sodium (milligrams)

64.15

Cholesterol (grams)

16.82

https://www.whatscookinitalianstylecuisine.com/2013/10/pumpkin-pistachio-biscotti-recipe.html

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Italian

Created using The Recipes Generator

Pumpkin Pistachio Biscotti Pin for later

Check Out Grandma's Anisette Biscotti Cookies

Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2020