Pumpkin Gingerbread Biscotti

Pour yourself a cup of coffee and enjoy these chocolate-dipped pistachio and pumpkin biscotti, courtesy of Stacey and Meg at Cut Cooking.

"This recipe is a traditional gingerbread dough that’s baked slightly crisp on the outside and then the tiniest bit soft in the centre to create a heavenly biscotti!"



  1. Preheat oven to 350°F
  2. Combine all ingredients (except icing sugar and chocolate) into electric mixer and stir well.
  3. Divide dough into 2 halves.
  4. Using your hands form each dough half as a “loaf” on a parchment lined baking sheet.
  5. Dust icing sugar over each loaf using a sieve.
  6. Bake for 30 mins.
  7. Remove from oven and let cool for 5-7 minutes.
  8. Slice loaves into pieces approximately 3/4”– 1” thick.
  9. Flip each slice on its flat side and place on a parchment lined baking sheet. Bake again at 350°F for 10 min.
  10. Let biscotti fully cool.
  11. While biscotti is cooling, finely chop pistachios.
  12. Temper the semisweet chocolate at temperature of 90°F / 32.2°C.
  13. Working quickly, dip biscotti in tempered chocolate and roll in pistachios.
  14. Placed dipped biscotti back on the parchment to let chocolate and pistachios set.


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