Pumpkin Biscotti Cookies with Dark Chocolate Drizzle

These slightly chewy and very spiced pumpkin biscotti cookies will become your new favorite coffee dunking treat. The homemade dark chocolate drizzle doesn’t hurt either.

As you can see, we continue with the sweet pumpkin recipes for #pumpkinweek2015 (more info below). I didn’t really intend on all of my recipes being sweet and decadent…but I guess that’s what I think of when I think pumpkin. I blame my sweet tooth.

I fell in love with biscotti cookies when I would go to a cool coffee place in downtown Omaha to do my homework in high school. Like one of those coffee places that sells local art, grinds their own beans and has baristas with tattoos and piercings galore. I felt super BA for hanging out there, although of course I was just as dorky then as I am now.

That cool coffee place still exists I’m pretty sure. I should go back there and work sometime so I can feel cool again..thanks for the reminder pumpkin biscotti cookies.

Anyways, I loved going there for coffee and homework (slash people watching and listening to music) and that’s where I found my first almond biscotti cookies at the counter. It was slightly sweet, crunchy and didn’t fall apart when I dunked it in my coffee. Score!

I think that’s key in a good biscotti cookie: dunk-ability.

[Tweet “The key to a good biscotti recipe is dunkability. #pumpkinweek2015 #imasemihealthnut”]

Not only are these pumpkin biscotti cookies slightly chewy, sweet and full of spiced pumpkin and chocolate flavor, they are super dunk-able.

(You may have to forgive me for inventing words as I type this. I did have a glass of Sangria tonight when I went to Pitch Pizza for the first time tonight.)

Baking Biscotti Cookies

Do you know what’s so different about biscotti cookies? They are twice baked cookies. The word “biscotti” literally means “twice-baked” in Latin. The singular form is really “biscotto,” (<-thanks Google!). I usually call the plural form “biscottis” but discovered I’ve been saying it wrong all of this time. Oops. (insert frantic search-replace here to cover up my ignorance)

To make a deliciously crispy and dry biscotti cookie, you mix the dough which will form a big ball. Then you form a long loaf-ish shape and bake it. (I’ve also done it with two long loafs for smaller cookies.) Once it’s baked for the first time, you let it cool a few minutes before cutting diagonal, biscotti-sized slices. You flip each piece over, cut side down and then bake them again. Fascinating, right? Maybe it’s just me…