Biscotti, the quintessential Italian breakfast cookie. They are a staple in our home, especially these pumpkin chocolate biscotti! Crunchy, decadent and fall-inspired with a touch of earthy pumpkin pie spice.
Biscotti have been part of my regular recipe repertoire for years now. I can honestly say that no more than two weeks go by without having our biscotti jar filled with these crunchy and delicious anytime treats (which usually disappear within a matter of days!)
These twice-baked treats might be a bit too crunchy for babies under 2 years old. However, I give my 18 month old son his biscotti (or as he likes to call them, “cotti”) after the first round of baking while they are still warm and “soft” enough for him to munch on. You can also crumble them on top of a bowl of fresh Greek yogurt or mix into a parfait!
Enjoy these scrumptious Italian cookies for breakfast, dipped into a hot espresso (just the way I like them) or a mug of warm tea or cappuccino. These freeze extremely well. I often make an extra batch freeze some in a sealed zip-lock bad for a quick go-to snack or when guests stop by for an afternoon coffee!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!