Yesterday I hosted my 11th Friendsgiving, which is a tradition I’ve loved since college. Throwing an open-house style potluck with lots of friends is a no-fail way to have a great time, and this year was no exception!
Along with this pecan pie, I also made biscotti. This month’s RecipeRedux theme is “creative quick breads,” and since biscotti are technically a quick bread (leavened without yeast), I figured these fit! Click the blue frog at the bottom of the post to see all the other healthier-for-the-holidays quick bread recipes from members.
No fewer than 3 different people at the party asked who made them, so they are as delicious as they are pretty! Wrap some up in a cellophane bag with a nice ribbon, pair with a mug and you have a lovely hostess gift this holiday season. ;)
Like the mug? Check out StonewarebySarah for handcrafted gifts – lots of new items listed!
Pistachio pumpkin biscotti (adapted from Simply Recipes)
- 1 1/2 cups of flour
- 1 cup whole wheat flour
- 1/2 cup of sugar
- 2 teaspoons of baking powder
- 2 teaspoons of pumpkin spice
- 1/2 cup dried cranberries
- 6 ounces shelled pistachios
- 2 eggs
- 1 cup of pumpkin purée
- 1 teaspoon of vanilla extract
Preheat oven to 350F. Combine dry ingredients (through pistachios) in a mixing bowl and whisk until evenly mixed. In a separate bowl, beat eggs, pumpkin, and vanilla together, then add to dry ingredients. Stir to combine, then used hands to knead into a ball. Break into two even pieces and shape each into a flattened log. Bake on a cookie sheet lined with parchment for 45 minutes, then remove and cool for 20. Lower oven temp to 300F. Slice rolls into 1/2 inch-thick pieces, lay out on baking sheet, and bake for an additional 15 minutes. Remove and allow to cool completely before storing in an airtight container.