Entertaining With Beth | Pumpkin Pie Spice Biscotti with Cranberries, Walnuts and Candied Ginger @EntertainingWithBeth | Uploaded October 2021 | Updated October 2024, 2 hours ago.
Delicious fall biscotti recipe perfect for enjoying with a cup of coffee or your favorite fall drink. Also makes a wonderful food gift idea for holiday gifting! #entertainingwithbeth #CookingChannel #Biscotti
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PUMPKIN PIE SPICE SHORT
bit.ly/3jslaX5
PUMPKIN PIE SPICE RECIPE
bit.ly/2zPINCN
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PRODUCTS SEEN IN THIS VIDEO:
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Stumptown Holler Mountain Blend (Caramel/Hazelnut) amzn.to/3aYeRpJ
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PUMPKIN PIE SPICE BISCOTTI WITH CRANBERRIES, WALNUTS AND CANDIED GINGER
32-34 Cookies
*PRINT RECIPE HERE * bit.ly/EWBPumpPieSpiceBiscotti
INGREDIENTS:
3 eggs
3/4 cup (150g) white sugar
2 tsp (10ml) vanilla extract
2 1/4 cups (270g) all-purpose flour
1 tsp (5ml) baking soda
1/8 tsp (large pinch) salt
2 tsp (10 ml)pumpkin pie spice
1/3 cup (40g) walnuts
1/2 cup (75g) dried cranberries
1/3 cup (40g) candied ginger, chopped
METHOD:
Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set it aside.
In a large bowl combine the eggs, sugar, and vanilla whisk to combine. Then add the cranberries, walnuts, and ginger, stir to combine, and set aside.
In a smaller bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Whisk to combine.
Slowly add the dry ingredients, into the wet ingredients, stirring until a wet dough forms.
Turn the dough out onto a floured surface, roll into a ball, and then slice in half. Take each half and roll into a ball, and then into 2 logs about 6 inches long by 3 inches wide. Transfer the logs to the baking sheet, and flatten/smooth down into a round rectangle.
Bake at 350F for 40-45 minutes. Allow to cool slightly and then slice into 1/2" slices on the diagonal. Place the slices on the baking sheet (keeping the parchment paper on) and bake at 350F for another 12-15 minutes flipping the cookies over halfway through the baking time, for even browning.
Allow to cool completely, then package for gifting! Or store in an airtight container at room temperature for up to 3-5 days.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
Delicious fall biscotti recipe perfect for enjoying with a cup of coffee or your favorite fall drink. Also makes a wonderful food gift idea for holiday gifting! #entertainingwithbeth #CookingChannel #Biscotti
__________________________________________________
PUMPKIN PIE SPICE SHORT
bit.ly/3jslaX5
PUMPKIN PIE SPICE RECIPE
bit.ly/2zPINCN
__________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to affiliate partners where I am compensated on products sold at no cost to the consumer
Shirt https://shopstyle.it/l/byQPe
Apron amzn.to/3ajeG7Q
Coffee Mugs amzn.to/3naCEZa
Basket bit.ly/3pyqcVI
Burlap Fabric Roll amzn.to/3puFJ99
Faux Evergreen amzn.to/3b3dVQV
Pinecones amzn.to/3Glbesv
Jute Twine amzn.to/3Ge0bRQ
Clear Treat Bags amzn.to/3C4mbvD
Danish Dough Whisk amzn.to/3jp2c3Q
Stumptown French Roast Coffee amzn.to/3vBdlTV
Stumptown Holler Mountain Blend (Caramel/Hazelnut) amzn.to/3aYeRpJ
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
__________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
__________________________________________________
PUMPKIN PIE SPICE BISCOTTI WITH CRANBERRIES, WALNUTS AND CANDIED GINGER
32-34 Cookies
*PRINT RECIPE HERE * bit.ly/EWBPumpPieSpiceBiscotti
INGREDIENTS:
3 eggs
3/4 cup (150g) white sugar
2 tsp (10ml) vanilla extract
2 1/4 cups (270g) all-purpose flour
1 tsp (5ml) baking soda
1/8 tsp (large pinch) salt
2 tsp (10 ml)pumpkin pie spice
1/3 cup (40g) walnuts
1/2 cup (75g) dried cranberries
1/3 cup (40g) candied ginger, chopped
METHOD:
Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set it aside.
In a large bowl combine the eggs, sugar, and vanilla whisk to combine. Then add the cranberries, walnuts, and ginger, stir to combine, and set aside.
In a smaller bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Whisk to combine.
Slowly add the dry ingredients, into the wet ingredients, stirring until a wet dough forms.
Turn the dough out onto a floured surface, roll into a ball, and then slice in half. Take each half and roll into a ball, and then into 2 logs about 6 inches long by 3 inches wide. Transfer the logs to the baking sheet, and flatten/smooth down into a round rectangle.
Bake at 350F for 40-45 minutes. Allow to cool slightly and then slice into 1/2" slices on the diagonal. Place the slices on the baking sheet (keeping the parchment paper on) and bake at 350F for another 12-15 minutes flipping the cookies over halfway through the baking time, for even browning.
Allow to cool completely, then package for gifting! Or store in an airtight container at room temperature for up to 3-5 days.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
