My parents are volunteering this year to take my kids trick or treating (because I am Gihugic Preggo) and as a thanks I made one of my Mom's favorite treats, pumpkin biscotti and wrapped it up with a mix of herbal teas for them to enjoy after making the neighborhood rounds with the Grand kids.
You can make the cones smaller and just include 2 biscotti and a single tea bag for passing out at the office or to the neighborhood parents that stop by with their little trick or treaters. Try them out as goodie-bags for the adults at your Halloween party.
Or you can skip the treat cone all together, keep all the biscotti to yourself and just curl up with a cozy blankie, hot coffee and good book.
Step 1: Pumpkin Biscotti
Gather your Pumpkin Biscotti Ingredients
2 1/2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
1/2 cup pumpkin puree
1 tsp vanilla extract
You see in the pictures I measured all the ingredients into cups and ramekins so my kids could help without too much of a disaster.
PREHEAT oven to 350 degrees
In a large bowl mix up the flour, sugar, baking powder, salt and spices. (the
minions kids like helping with this step)
In another large bowl mix up your eggs, pumpkin puree and vanilla. Pour this mixture into the flour mixture.
Stir the mix up until a crumbly dough forms. Flour your hands and work surface and start kneading the dough to a uniform consistency. Shape the dough into 2 loafs, about 12" long, 4" wide and no more than 1/2" thick and place on a cookie sheet.
Bake the loaves for 20-25 minutes.
Remove the loaves from the oven and reduce the oven temperature to 300 Degrees.
Let the loaves cool for 10 minutes, then take a serrated knife and cut the loaves into 1" thick cookies. Place these back on the cookie sheet and put them back in the oven at 300 degrees for an additional 20 minutes.
Remove biscotti from the oven and let cool completely. Enjoy with your favorite hot beverage.