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Home > posts > 2018 > 10 > 2018-10-20_Pumpkin_Biscotti.html

Pumpkin Biscotti Saturday, October 20, 2018, 04:44 PM

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Planning

My Dad's biscotti recipe is very flexible but I wasn't sure about adding pumpkin puree and not changing anything (especially the oil/fat content). So I picked ten recipes from Google. Basically, any recipe that was not some special diet (e.g. low carb), and actually had pumpkin. Actually, I picked roughly the top nine and then found The Kitchn's

See the excel sheet for more

A few clear notes:

• They all call for 1/2 cup pumpkin regardless of everything else
• They are all over the place with sugar to fat and fat to pumpkin
• I should have noted spices. Oh well. I will pick one and go with that.

So, looking at my dad's recipe, it is already very high fat and low sugar. So, with all of that, I think the conclusion is that looking at other recipes did not help at all! So, I will go with 1/3 cup oil (instead of 1/2, 33% reduction). And I will use 2/3 cup pumpkin.

As for spice levels, I think I will use 2 tsp pumpkin spice. The Kitchn uses 1 tsp cinnamon, 1/2 nutmeg, 1/4 clove and ginger. And King Arthur uses 1-1/4

(Also, the cups to weight conversion is way off from King Authur's. But I care most about grams.)

Results

I followed my plans except maybe a bit heavy on the nuts. I think the end result was tasty but still lacked the pumpkin flavor. I do not think adding more actual pumpkin is the answer but maybe more pumpkin spice. Or more of something to give it that flavor.

I am also not too happy with the big air pockets. My dad thinks it may be from the pumpking changing the texture but I do not know