Comments on: pumpkin biscotti

By: Nicholas

Nicholas — Tue, 12 Oct 2010 02:21:35 +0000

I have tried this recipe without the butter and with the butter, the first time (without butter) went great, but it was my first time working with pumpkin biscotti. It was a little hard work but they turned out with great flavor, great texture, and the pumpkin was VERY pungent. So I had a lot of left over ingredients and I saw your recipe but I noticed you used butter. So I figured I would try your recipe, however it did not turn out well. The pumpkin flavor in general is completely gone, all I taste is a terrible butter taste, it was so hard to mold due to the ultimate stickiness of the dough, and the texture is not good at all.

Maybe I just had a bad time around but for one I thought the butter was not needed in the recipe.

By: Bekka

Bekka — Mon, 27 Sep 2010 23:32:04 +0000

I just tried this (my first attempt at biscotti ever!), and it turned out fantastic! Thanks for the great recipe!

By: bridget

bridget — Sun, 13 Jun 2010 16:30:58 +0000

Ashley – I’ve never frozen biscotti, because it has such a long shelf-life – at least a week, maybe two, stored airtight at room temperature.

By: Ashley

Ashley — Sat, 12 Jun 2010 23:42:28 +0000

How do you freeze and then rethaw your biscotti? I’m planning on making your pumpkin scone recipe and I figured I’d make these with the leftover pumpkin.

By: bridget

bridget — Wed, 17 Mar 2010 00:45:46 +0000

Samantha – The problem with brown sugar is that it results in chewier, softer cookies than white sugar. Those generally aren’t traits you want in biscotti. But, if you want to try it, I’m sure it’ll taste great.

By: Samantha

Samantha — Tue, 16 Mar 2010 23:34:25 +0000

Do you think you could get away with subbing brown sugar with the white sugar?

By: bridget

bridget — Sun, 29 Nov 2009 14:10:08 +0000

San Francisco Baker – I like my biscotti crunchy, but not brittle. If your biscotti weren’t crunchy, you might want to increase the length of the second bake. If they were and that just isn’t the texture you prefer for biscotti, definitely try decreasing the butter. The original recipe from Simply Recipes (linked in the post) might be more to your liking.

By: San Francsico Baker

San Francsico Baker — Sun, 29 Nov 2009 00:11:18 +0000

Followed the recipe to the letter and was dissappointed in the texture – way too soft to be biscotti. Flavors were very good. I am going to try again with less butter and maybe add some nuts.

By: Maybe

Maybe — Sat, 14 Nov 2009 10:08:04 +0000

I love when you compare recipes and share your thoughts !! I’ve never made biscottis but I think this is gonna change soon !

By: Nutmeg Nanny

Nutmeg Nanny — Fri, 13 Nov 2009 21:23:09 +0000

Looks good to me! I have yet to make biscotti but I should give it a whirl.