Butternut squash Biscotti with cranberries and walnuts

Adapted from King Arthur Flour’s pumpkin biscotti recipe, this crunchy treat just begs for a cup of coffee. Using butternut squash isn’t obligatory, it was just what I had on hand. Any kind of winter squash or pumpkin puree should work fine.


4 tablespoons softened butter
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon each nutmeg, cloves, ginger
1 1/2 teaspoons baking powder
1 large egg
1/2 cup butternut squash purée
2 cups flour
1 teaspoon vanilla extract
1 cup walnuts
1 cup dried cranberries

Step 1: Make the dough

Preheat oven to 350°F.

Combine the softened butter with the sugar and mix until creamy. Beat in the egg and vanilla extract, as well as the spices and baking powder. Then mix in the butternut squash puree until the mixture is smooth. Add the flour and combine. Finally, fold in the cranberries and walnuts.

Step 2: Bake the loaf

Transfer the dough onto a largelined baking sheet and with floured hands, form into a loaf. I prefer a long rectangular shape because when cut it yields lots of bite-size biscotti. If you like yours extra long, go for more of a square shape or cut diagonally.

Bake for 25 minutes. Reduce oven temperature to 325°F and let the loaf cool down for 10 minutes.

Step 3: Bake the slices

With a sharp knife, cut the loaf into even 2 inch slices. Put the biscotti back on the baking sheet cut side down and bake for another 10-15 minutes on each side until crisp.

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