Fall is finally here, it even rained in Tel Aviv last night! Which inspired me to bake something with pecans and… as I am currently on my 3rd week of recovery from carpal tunnel release surgery and my right hand has only started to regain strength, it had to be something fairly quick and easy. And a long story short, I ended up baking fall flavours into a crunchy biscuit, a version of the Italian cantucci.
The pumpkin pie spice blend I used is by Spice Islands and it’s a blend of cinnamon, ginger, nutmeg, allspice, mace and cloves. Although I got the blend from California, the smell reminds me of my mom’s spiced bundt cake that she bakes every Christmas. It’s like they bottled the cake and made it into a spice blend! I hope I’ll get to share a version of that cake recipe one day too 🙂
I like to cut biscotti very thin but I have not written any sizes as it’s a matter of taste. Just note that the second baking time will vary depending on the thickness and you want them baked dry so that they’ll have a crunchy texture. The pistachios in the recipe are to add bright colour and flavour too, obviously.