If you are what you eat, then I am a giant walking talking pumpkin biscotti. I’ve made (and eaten) so many of these in the last couple of weeks that I’m afraid I’m going to start turning orange. I guess eating mass amounts of biscotti is just part of the job, but it’s ok, I’m always happy to take one for the team.
My favorite traditional biscotti recipe uses eggs in the batter, but no oil or butter. It’s perfectly crunchy and you don’t have to chip a tooth to enjoy it. However, since my grandmother was in town and doesn’t eat eggs, I wanted to make an eggless version that I could share with her. Pumpkin makes a great egg substitute, but adds a lot of moisture, so my first couple of batches of biscotti ended up soggy. For the next batch, I tried baking them a little longer. They probably would have been ok after soaking them in coffee but on their own, they were too hard. For the last batch, I added some oil, which I’m normally not a fan of in traditional biscotti. They kept these biscotti from drying out and boosted the flavor, and my teeth were still in tact after biting into them.
Note the low baking temperature here. I found that after several of my biscotti logs split during the first bake, lowering the temperature from 350 to 300 was the best remedy for this. This recipe can easily be made vegan by omitting the white chocolate drizzle or replacing it with a bittersweet chocolate drizzle.