Comments on: Pumpkin Caramel Biscotti

By: Jenelle Miller

Jenelle Miller — Wed, 23 Nov 2016 00:33:37 +0000

delicious and crunchy. I did have to bake them a bit longer the second time around to get them dried out.

By: iamcaressa

iamcaressa — Mon, 04 Apr 2011 19:05:40 +0000

These were delicious! I decreased the sugar to 1/2 cup, as mentioned above, and dipped each in dark chocolate with toffee bits. WONDERFUL!

By: easummers

easummers — Wed, 17 Nov 2010 14:36:33 +0000

easummers reviewed on 11.17.2010

Made these this morning with 2 cups white whole wheat and 3/4 cup bread flour and I decreased the white sugar using only 1/2 cup* …1 log I added dried cranberries and lemon drizzle (zest, lemon juice, confectioners sugar) over top.

Very good!

I slightly hand kneaded the dough to mix well – as noted it is a little hard to work with but not horrible. Still quick to mix and get in the oven.

Pretty and delicious – Thanks for the recipe!

*I have been decreasing sugar in most biscotti and some cookie recipes as I don’t like super-sweet AND it makes both just a smidge softer. Mine, per my above modifications are still crunchy.

By: Shelle

Shelle — Wed, 21 Oct 2009 20:32:59 +0000

I just pulled these out of the oven and even before the caramel, they are good! And, I can see adding a drizzle of white chocolate to these and giving them away for holidays. Thanks Daniela!