This Coconut-Pumpkin Biscotti recipe is perfect for anyone who loves celebrating fall with pumpkin treats! Get cozy with this delicious, twice-baked cookie with a cup of your favorite coffee or tea.
When I met my husband, over 27 years ago, one of the first thing I found out about him was that he loved coffee. He loved drinking it, having coffee flavored candies or ice cream…even coffee scented candles were a favorite for him (believe it or not). Back then, I didn’t drink it. Well, I did on occasion — here or there when we were out having breakfast, or maybe on a road trip, but it was really no big thing to me.
In about 2008, I experienced my first COLD winter. It was when we were living in Virginia and it pretty much snowed the entire month. Our old house (apparently) wasn’t insulted enough and I struggled to keep it warm without paying thousands of dollars to the electric company. The coldest area of the house was my office space and that’s when I found a way to keep myself warm as I started to work each day: a hot cup of coffee.
David was, and is, my coffeemaker. He makes 99.5% of the cups of coffee I drink…and he makes it PERFECTLY every single time.
Since one of David’s favorite things in life is enjoying a delicious cup of coffee with a baked treat, I decided to make a batch of homemade biscotti. He loves biscotti because it’s able to stand up to frequent dunking in his coffee, so it’s one of my favorite things to make for him.
In the past, I’ve made peppermint biscotti, eggnog biscotti, and even hot chocolate biscotti, but this time I decided to go for one of David’s all-time favorite flavors: coconut! And since I’m a bit fall-crazy right now, I decided to give it some pumpkin enhancements and make a Coconut-Pumpkin Biscotti.
If you have never made biscotti before, you’ll be pleased to know that it’s very simple. If you can mix up a cookie dough, you can mix up biscotti dough. After it’s mixed, you shape the dough into two long rolls, which are flattened out just a bit. In the photo below, you can see how it looks before baking (left) and how it looks after the first round of baking (right).
Biscotti means “twice baked”, so after the first round of baking, you’ll slice the long rolls into pieces as seen below. These pieces are then laid cut-side down and placed back in the oven for their second round of baking.
This is when they get crispier, making them a perfect pairing for dunking in some hot coffee.
After cooling, set your biscotti slices upright and give them a glaze drizzle and a sprinkle of some delicious toasted coconut.
Needless to say, we didn’t waste any time serving these up! David brewed a perfect pot of coffee and we enjoyed our Coconut-Pumpkin Biscotti right away. Dunking and all.
Here is the complete recipe for my Coconut-Pumpkin Biscotti — if you are on Pinterest, be sure to pin it to one of your boards for safe-keeping. Click this PIN IT button to save:Print