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French Version

Pumpkin Spice Biscotti

A fall favorite flavour is used to make these light and delicious Biscotti to serve with tea or coffee. Biscotti translates to “twice cooked” in Italian because the loaf is baked prior to slicing the cookies and baking again to crisp

Ingredients (makes approx 8 dozen biscotti)

Unsalted butter, room temperature 400 grams
Granulated sugar 600 grams
Large eggs 400 grams
Natural Pumpkin Pie Spice Flavour BD00707 24 grams
Natural Caramel Colour 2x RM09001 7 grams
All-purpose flour 1000 grams
Baking powder 2 4 grams
Salt 4 grams
For the egg wash:

Egg whites, lightly beaten

30 grams


In a large bowl fitted with a flat attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time until incorporated, then add Pumpkin Pie Spice Flavour and Caramel Colour.

In a separate bowl, sift together flour, baking powder and salt. Add dry ingredients to wet until just combined. Do not overwork dough.

Remove the dough from the mixing bowl and divide equally in two. Cover each half with plastic wrap, flatten each into a disk and chill for 1 hour to harden. At this stage, you can wrap the dough well in plastic wrap and freeze for up to two weeks. Bring it back to room temperature before baking.

Preheat the oven to 350°F (175°C). Divide each half of dough into 2 equal pieces (4 total). Use the palms of your hands to roll each piece on a lightly floured work surface into a log 12″ long. Roll firmly to remove any trapped air bubbles. Flatten slightly so that each log measures 12″x 31/2″.

Place two of the biscotti logs on a parchment paper-covered baking sheet. With a pastry brush, lightly brush each log with the beaten egg whites; this will add shine to the baked biscotti. Bake until golden brown, about 30 minutes. Remove from the oven and let cool slightly on the baking sheet.

Use a large knife (not serrated) to slice the biscotti on a diagonal into 1/2″ thick cookies. Lay slice side up on two cookie sheets covered with parchment paper and bake at 300°F (150°C) for 10 minutes. Flip biscotti and bake on other side an additional 10 minutes. Cool completely before
storing in an airtight container at room temperature for two to three weeks.