ItalianMedium · Room Temp
Pumpkin Seed and Honey Biscotti
Crunchy twice-baked Italian cookies enriched with toasted pumpkin seeds and the gentle sweetness of honey, designed for Lorenzo Ferraro's contemplative afternoon ritual with espresso.
Prep
20 min
Cook
42 min
Total
1h 2m
Method
1
Position oven rack in the center and preheat to 175°C (350°F). Line a large baking sheet with parchment paper.
2
Spread the pumpkin seeds in a single layer on the prepared baking sheet. Toast for 6-8 minutes, stirring once at the halfway point, until they pop slightly and turn golden; watch carefully to prevent burning. Transfer to a plate and allow to cool completely.
3
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly distributed. Set aside.
4
5
Pour the dry ingredients into the wet mixture. Fold with a spatula until a shaggy dough forms, then add the cooled pumpkin seeds. Continue folding until no flour streaks remain and the seeds are evenly distributed throughout the dough.
6
Divide the dough in half. On the parchment-lined baking sheet, shape each portion into a log roughly 30cm (12 inches) long and 8cm (3 inches) wide, pressing firmly so the log holds its shape. Smooth the tops with wet fingers.
7
8
Reduce oven temperature to 160°C (325°F). Using a sharp serrated knife, slice each log diagonally into 12 pieces, about 2cm (3/4 inch) thick. Lay the slices flat on the baking sheet, cut side down, spacing them 2cm apart.
9
Bake for 8 minutes, then flip each piece onto its other cut side. Return to the oven for another 7-9 minutes until the slices are dry, firm, and a deep amber color throughout. For extra crunch, add 2 more minutes per side.
10
Transfer the finished biscotti to a wire rack using a flat spatula. Cool completely for at least 20 minutes before serving—the texture will firm further as they cool. Store in a tightly sealed container at room temperature for up to two weeks.
D
Nutri-Score
Needs balance
A–E · lower is better · score 14
Calories
140
per serving
High in saturated fat · 2gHigh in sugar · 11gCalorie-dense · 140 kcal
Protein
4g
Carbs
19g
Fat
6g
Sat. fat
2g
Fiber
1g
Sugar
11g
Sodium
78mg
Weight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.1
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.03m³
Land
3.0Pt
Runoff
0.01g P
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
7
Sweet
3
Salty
2
Sour
2
Bitter
3
Spicy
Textures
CrispyNuttyTender
Aromas
HerbalNuttySmokySweet
Kitchen Equipment
Primary Tool
OvenSafety & Storage
Allergen Warning
This recipe contains wheat, gluten, milk, and eggs. Pumpkin seeds may be processed on shared equipment with tree nuts or peanuts—verify with supplier if serving allergen-sensitive individuals.
Cross Contamination
Use dedicated equipment for allergen-free preparation. Clean all bowls, utensils, and the baking sheet thoroughly between uses if preparing for someone with celiac disease or milk/egg allergies.
Cooking Temperature
Toast pumpkin seeds at 175°C (350°F) for only 6-8 minutes, watching carefully as they can burn quickly due to their high oil content.
Handling
Ensure butter is properly softened before mixing to achieve a smooth dough. Cold butter will result in uneven distribution and affect texture.
Storage
Store completed biscotti in a tightly sealed container at room temperature for up to two weeks. Keep away from moisture and humidity to maintain crunchiness.
Shelf Life
Biscotti improve in flavor after 24 hours as they dry further. For extended shelf life beyond two weeks, store in an airtight container in a cool, dry pantry.
Equipment Safety
Use a sharp serrated knife when slicing the warm logs to prevent crumbling. Allow exactly 15 minutes cooling time before slicing to ensure clean cuts.
Pro Tips
Technique
Toast your pumpkin seeds on a marble slab or sheet pan in a single layer, watching carefully—those last thirty seconds mean the difference between golden and bitter. When the logs are ready for slicing after their fifteen-minute rest, let your serrated knife do the work with gentle sawing motions; forcing it will cause crumbling.
Substitution
If you cannot find a good Italian wildflower or acacia honey, a high-quality orange blossom honey works beautifully here—the citrus whisper complements the cinnamon without overpowering. For the toasted seeds, raw pepitas can replace them, but the flavor will be gentler, so you may wish to add a small pinch of smoked salt to compensate.
From the chef
Biscotti reward patience twice: once in the shaping and again in the second bake that drives out the last moisture and builds that satisfying snap. These ones are sweetened with honey rather than sugar alone, which keeps the crumb slightly yielding at the core while the crust firms into something worthy of an espresso. Toasted pumpkin seeds give each bite a pop of earthiness and a thread of nuttiness that plays well against the cinnamon. They keep for two weeks in a sealed tin, though in my experience they rarely last past the first afternoon.
TagsTwice Baked
AllergensWheatMilkEggsGluten
Source: generated · June 13, 2026