Pumpkin Biscotti

We have lots of fresh pumpkin puree on hand.  We added it to a basic biscotti recipe we have and it came out delicious!  The pumpkin gives the biscotti a nice color.


2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup unsalted butter at room temperature

1 teaspoon ground anise seed

1/2 teaspoon ground mace

2 large eggs

1/2 cup pumpkin puree

1 cup Heath Bar chips

DSC01675Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Blend flour, baking powder and salt in a large bowl.

DSC01676In a separate bowl, using an electric mixer, beat sugar, butter, anise seed and mace until blended.

DSC01677Add eggs, one at a time to creamed mixture.  Blend in pumpkin.

DSC01678Add the flour mixture until combined.  Stir in Heath Bar chips.

DSC01679Transfer the dough to prepared baking sheet.  Form a log about 16 inches long and 3 inches wide.  Bake for 30 minutes.  Remove from the oven and allow to cool on the baking sheet for 30 minutes.

DSC01680Slice into 1/2 inch slices, then cutting in 1/2 with a serrated knife.  Place biscotti on their sides and bake another 15 minutes.

DSC01682Allow to cool, then enjoy! Great dippers in coffee, tea or hot chocolate.

Heath Bar Pecan Shortbread Cookies

This is a variation on a shortbread recipe we have done before.  It is all done in a food processor. Super easy!


2 cups of flour

1/2 teaspoon salt

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup butter, room temperature

1 cup Heath Bar Chips

1/2 cup chopped pecans


Preheat oven to 375 degrees.  Place flour and salt in a food processor.  Pulse briefly until mixed.


Add powdered sugar, vanilla and butter.  Pulse until dough forms.


Mix in Heath Bar Chips and pecans


Place dough in plastic wrap forming a log.  Chill in the refrigerator 1/2 hour.


Slice cookies about 1/3 inch wide and place on a baking sheet lined with parchment paper.  Bake 12 minutes.


Cool cookies 5 minutes on the baking sheet before transferring to the cooling rack.


Fresh Cranberry and Hazelnut Biscotti

We love biscotti at this time of year!  You can add different ingredients that make them extra delicious!  Dip them in a cup of hot cocoa or coffee for an extra yummy treat!

Ingredient List:

2 cups flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup fresh cranberries

¾ cup sugar

½ cup unsalted butter at room temperature

1 teaspoon ground anise seed

2 eggs

1 cup Heath Bar Chips

½ cup chopped hazelnuts

Preheat oven to 350 degrees. In a medium bowl stir together, flour, baking powder and salt.

Place sugar, butter and ground anise seed in a large mixing bowl.

Beat ingredients with an electric mixer, then  add eggs, one at a time.

Place cranberries in a food processor and pulse until chopped.

Add the flour mixture to the butter mixture and combine.

Add the cranberries, heath bar chips and nuts, stir together by hand or with the mixer.

Place dough on a floured board.

Form a log about 16 inches long….

and about 3 inches wide.

Transfer the log to a baking sheet lined with parchment paper.  You may have to cut the dough in half to get it on the sheet.

Place in the oven and bake for 30 minutes.

Remove from the oven after first baking and allow to cool for 30 minutes.

Move the log to a cutting board.  Cut the cookies on a diagonal about 1/2 inch wide.  Place back on the cookie sheet, cut side down.

Haley came over to bake with Auntie Megan.

Return to the oven to bake for another 15 minutes.  Remove and place on a cooling rack.