Autumn Pumpkin-Almond Biscotti

Chef Rene's Recipe

The Inn at Boston Yacht Haven welcomes guests from around the world all year long.  As a special welcome amenity to the waterfront of Boston’s “Little Italy,” the North End, the team at Boston Yacht Haven prepares homemade Italian biscotti for their guests, to pair with complimentary, hand-selected Italian wine and other special treats!

Gather Ingredients:

1 – 7ox box of almond paste (refrigerated cold)

2 sticks unsalted butter (refrigerated cold)

2 ½ cups flour

1 cup sugar

1 ½ tsp baking powder

½ tsp salt

1 ½ cups sliced almonds

6 large egg whites

½ cup pureed pumpkin

1 tsp vanilla extract

½ tsp clove spice

½ tsp nutmeg

1 tsp cinnamon

Gather large cookie sheets and parchment paper.  Preheat oven to 350 degrees.


Step 1: Sift flour and mix dry ingredients in a large bowl.

Step 2: Grate cold butter and almond paste into dry ingredients.

Step 3: Blend in sliced almonds.

Step 4: Add egg whites and pumpkin puree and knead into dry ingredients.

Step 5: Divide batter into four equal portions and roll into balls.

Step 6: Roll balls into 8" logs.

Step 7: Line cookie sheet with parchment paper. Press logs into ½” x 3” x 8” loaves on paper.  

Step 8: Bake in oven for 25-30 minutes or until golden.

Step 9: Slice loaves diagonally into ½” thick biscotti.

Step 10: Line biscotti on flat baking sheet and bake an additional 10-12 minutes.

Step 11: Allow biscotti to cool for 30 minutes on wire racks. Package and present with care.

Step 12: Enjoy with your favorite autumn beverage!