Comments on: Pumpkin Biscotti

By: Sam

Sam — Tue, 29 Oct 2024 11:23:18 +0000

In reply to Ari. Hi Ari! Stirring the chocolate in between cooking times is important here. :)

By: Sam

Sam — Tue, 29 Oct 2024 11:22:35 +0000

In reply to Ari. Hi Ari! I'm sorry the chocolate gave you difficulties! I use Ghirardelli white chocolate. You will want to microwave for a few seconds, stir and repeat until completely melted. :)

By: Sam

Sam — Tue, 29 Oct 2024 11:21:25 +0000

In reply to Ari. Hi Ari! Sorry for the confusion here! You typically want to flip the biscotti completely over, meaning but the side that was on the bottom on top. :)

By: Ari

Ari — Sun, 27 Oct 2024 04:19:41 +0000

UPDATE #3: I’m sorry. I did originally try the 20- second increment microwave method, but it didn’t work for me. I also recommend stirring the white chocolate in between microwave 20 second intervals. Otherwise, the chocolate burns.

By: Ari

Ari — Sun, 27 Oct 2024 04:16:01 +0000

In reply to Deb.

I appreciate that you have listed the quantity of how much white chocolate (bars / chips) to use, but I wish you had given some directions on how to melt the chocolate. I had a horrible time trying, both in the microwave and the stove. Even tried the microwave again, after the stove method didn’t work out. Very sad. I tried using Ghirardelli white chocolate chips (I don’t recommend for melting, as this was such a disappointment for me).

I enjoyed a few nibbles of the raw dough, but after the cookies had cooled, I felt it didn’t taste as good as when raw. The flavor was very bland/light. Not a strong enough pumpkin-y flavor. The texture of the cooked cookie was good, but crumbly.

By: Ari

Ari — Sun, 27 Oct 2024 01:17:20 +0000

Delicious! Pretty easy to make. This was my 2nd time making and baking biscotti. My 1st time was a recipe using a cake or pre-made cookie mix. Thank you. I’d only suggest to be a little more specific which way to flip them on the last 2 rounds of baking. I wasn’t sure to put the bottoms facing the top or just put them on their side. Based on the image diagram, I put them on their side.

By: Sam

Sam — Thu, 09 Nov 2023 14:27:07 +0000

In reply to Deb. Hi Deb! I'm so sorry this is happening! My best advice here is to make sure the biscotti is completely cooled before storing. If that doesn't solve the issue, you can always put it back in the oven for a few minutes to crisp it again. :)

By: Deb

Deb — Mon, 06 Nov 2023 12:19:01 +0000

Hi I’ve been making biscotti for years but the last few batches of these puzzle me
They bake up so so very crunchy so delightful to dunk .. stored in air tight tight containers as a
Ways… after a day or so they become soft and chewy ???????? So puzzling. Any help please m’am .. i appreciate it…

By: Sam

Sam — Fri, 20 Oct 2023 20:33:45 +0000

In reply to Allie. I'm glad you ultimately enjoyed it, Allie! I'm glad the instructions were helpful. :)

By: Allie

Allie — Wed, 18 Oct 2023 16:08:03 +0000

Thanks for encouraging me to try making biscotti, Sam! This was my first time ever making it, and it wasn’t as hard as I thought, thanks to Sam’s instructions.

This biscotti was a sweet treat for my meetings this week, alongside coffee and tea.

I desired mine to be a bit more flavorful. (Though, maybe biscotti in general is just more mild than what I desire?) And my white chocolate didn’t drizzle, so I ended up adding some almond milk, and dunking the biscotti in one end.

Thank you!

By: Sugar Spun Run

Sugar Spun Run — Sun, 08 Nov 2020 01:46:02 +0000

In reply to Leslie. Thank you so much, Leslie! I am so happy to hear that you enjoyed them. :)

By: Leslie

Leslie — Sat, 07 Nov 2020 19:45:41 +0000

There are AMAZING!! Not only was this my first successful batch of biscotti but the flavor balance is absolutely perfect! Highly recommend!

By: Sam

Sam — Wed, 30 Sep 2020 20:59:45 +0000

In reply to Jane. Hi Jane! Honestly I am a bit puzzled too, I have not experienced this before. I am going to have to try and troubleshoot it in my own kitchen and get back to you!

By: Jane

Jane — Sat, 19 Sep 2020 17:06:40 +0000

Love this recipe. My question is after my third batch. It seems my batches all come out crumbly after the first bake and cut.. Suggestions what I am doing wrong? I make biscotti all the time so I am puzzled. But love the flavor, love the texture too…just wish looked more like biscotti wedges!

By: Sam

Sam — Thu, 14 Nov 2019 19:27:20 +0000

In reply to Tom. It might need a bit more spice added (pumpkin pie spice would be great if you have some) but other than that it should be fine I would think. Also reducing the nuts/increasing the dried cranberries should be totally fine. Enjoy! :)

By: Tom

Tom — Thu, 14 Nov 2019 10:43:34 +0000

Hi.
Looks like I’m a bit late to the game, it being 2019 now. I want to give your recipe a try, but I have a couple of questions. First, do you have any thoughts about using pumpkin purée, rather than pumpkin pie filling, since the recipe is already spiced and sweetened? Also, I’m thinking about cutting the nuts to a half cup, and adding a half cup of dried cranberries. Would that mess things up?
Thanks, Tom

By: Sam

Sam — Tue, 09 Oct 2018 01:00:39 +0000

In reply to Terry. Brush the outside of the log with egg before baking the log.

By: Terry

Terry — Mon, 08 Oct 2018 17:55:10 +0000

Can’t wait to try them! One question though, do you brush on the egg before the first bake or the second?

By: Sam

Sam — Tue, 03 Nov 2015 16:00:39 +0000

In reply to Anne. Haha, thanks, Anne! :D

By: Sam

Sam — Tue, 03 Nov 2015 16:00:28 +0000

In reply to Kathy @ Beyond the Chicken Coop. Thank you, Kathy! :)

By: Anne

Anne — Sun, 01 Nov 2015 22:52:26 +0000

Hahaaa I’m on the same boat as you -I’ve waded through a sea of canned pumpkin with more failed recipes than I care to admit. I feel like I’m about to go through another one with your recipe though!

By: Kathy @ Beyond the Chicken Coop

Kathy @ Beyond the Chicken Coop — Sun, 01 Nov 2015 14:21:07 +0000

I love pumpkin and these look like just what I need….right now! These biscotti would be perfect for dunking into my coffee.

By: Sam

Sam — Thu, 29 Oct 2015 20:21:28 +0000

In reply to Marsha | Marsha's Baking Addiction. Thank you, Marsha!! :)

By: Marsha | Marsha's Baking Addiction

Marsha | Marsha's Baking Addiction — Thu, 29 Oct 2015 20:15:49 +0000

These look so delicious! I’ll take a plateful! 🙂

By: Sam

Sam — Thu, 29 Oct 2015 14:55:15 +0000

In reply to Amanda. Thank you, Amanda!!