Glazed Pumpkin-Shaped Biscotti Recipe
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole hazelnuts (peeled) | 100g |
| All-purpose flour | 200g |
| Butter | 120g |
| Egg | 1 |
| Sugar | 120g |
| Egg yolks | 1 |
| Powdered sugar | 300g |
| Water | as needed |
| Food coloring | as needed |
Instructions:
-
Prepare the hazelnut dough:
Begin by finely chopping the peeled hazelnuts in a food processor until they are almost a powder. Once finely ground, combine the chopped hazelnuts with sugar in a bowl. Cover the mixture with plastic wrap and refrigerate for at least one hour to allow the flavors to meld and the dough to firm up. -
Roll and bake the dough:
Once the dough has rested, remove it from the fridge and roll it out into a rectangular shape. Cut the dough into pumpkin-shaped biscotti using a cookie cutter or by hand. Place the formed cookies onto a baking tray lined with parchment paper. Bake the cookies in a preheated fan-assisted oven at 180ยฐC (350ยฐF) for about 12-14 minutes, or until golden on top. -
Make the glaze:
While the biscotti bake, prepare the glaze by mixing powdered sugar with a little hot water in a bowl. Adjust the consistency of the glaze by adding more powdered sugar for thickness or more water if needed. Divide the glaze into two separate bowls. In one, add green food coloring to create the color for the pumpkin stem and veins, and in the other, add orange food coloring for the pumpkin body. -
Decorate the biscotti:
Once the cookies are out of the oven, let them cool on a wire rack. Once cool, carefully apply the orange glaze over the entire surface of each biscotti. After the orange glaze has set, use the green-colored glaze to decorate the stem and veins of the pumpkin-shaped biscotti. -
Let the glaze set:
Allow the glaze to fully solidify before serving your beautiful pumpkin-shaped biscotti. The longer they sit, the firmer the glaze will become.
Enjoy your delightful, festive biscotti with a glass of milk or your favorite fall beverage!
