Pumpkin and Walnut Biscotti {Recipe ReDux}

October 22nd is National Nut Day and The Recipe ReDux is celebrating by featuring nut-filled recipes, like these awesome pumpkin and walnut biscotti. They’re perfect with a warming mug of coffee or cider on a brisk autumn afternoon.

Walnuts are nutrient dense and full of good for you fats, antioxidants and essential minerals. Along with other nuts, they’re an important part of many diets where the emphasis is more on plant foods.

One of the first home meals I was served in Spain ended with a fruit bowl placed on the table. Among the apples and oranges were unshelled walnuts which we cracked open and ate along with the fruit. The portion of nuts was relatively small, just four or five whole walnuts per person.

It’s the smaller portion size that is key to using nuts to help maintain your ideal weight. They help fill you up and add essential nutrients and minerals. Two ounces of walnuts provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. The same two ounces also helps to reduce indicators for inflammation and fasting blood glucose levels. They pack a lot in a little package! (Source)

You’ll love these pumpkin walnut biscotti based on the recipe found on The Baker Mama. They have a nice texture that’s easy to bite into. If you want to ramp up the sweetness dunk them into a simple glaze and sprinkle chopped walnuts on top. You could also add chocolate chips or raisins to the biscotti batter. I’ve seen other biscotti that are dipped halfway in a heavier glaze like Tara’s cream cheese glaze from Noshing With the Nolands. I’m sure there will be other batches so I’ll have more opportunities to experiment.

Pumpkin and Walnut Biscotti {Recipe ReDux}

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Servings: 0

Author: LydiaF

Ingredients

Dry Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1 1/2 cups chopped walnuts reserve 1/2 cup for topping

Wet Ingredients

• 6 tablespoons butter
• 1 cup pumpkin puree
• 2 eggs
• 1 teaspoon vanilla

Glaze

• 1 cup confectioner's sugar
• 1/2 cup water plus more water as needed

Instructions

• Preheat the oven to 350 F and prepare a baking sheet
• Mix all the dry ingredients except the walnuts together in a medium bowl.
• In a large bowl, beat the wet ingredients together.
• Add the dry ingredients in batches, mixing well after each addition
• Stir in 1 cup of the walnuts.
• The mix will be more like a thick batter than a dough. Pour onto a baking sheet and form into a loaf shape. It will spread a little but don't panic.
• Bake for 30 minutes.
• Remove from oven and reduce the temperature to 250 F.
• Let the biscotti cool slightly then cut into slices. I cut my slices in half, too.
• Arrange the biscotti with one of the cut sides down on the baking sheet and bake for another 40 - 45 minutes, turning over about halfway through. Keep an eye on the biscotti and remove them earlier if necessary.
• To glaze the biscotti, mix the confectioner's sugar and the water to get a nice consistency. I rolled the biscotti in the glaze to coat all the sides, but you can drizzle, dip or frost as you like. Sprinkle the walnuts on top. The glaze will help them to stick.

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Make sure to visit my fellow Recipe ReDux bloggers to see how nutty they can be!

We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!