Pumpkin Pecan Biscotti recipe
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Ingredients
- 2 ¾ cups all-purpose flour ¾ cup white sugar ½ cup brown sugar 1 ½ teaspoons baking powder 1 pinch salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 2 eggs ½ cup pumpkin puree 1 teaspoon vanilla extract ¼ cup finely chopped pecans
Nutrition Info
- 74.2 caloriescarbohydrate: 15 gcholesterol: 10.3 mgfat: 1 gfiber: 0.5 gprotein: 1.5 gsaturatedFat: 0.2 gservingSize: -sodium: 33.5 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pecan Biscotti
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
In a separate bowl, beat the eggs with pumpkin puree and vanilla extract, stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
Bake in the preheated oven until lightly browned, 25 to 30 minutes.
Let the logs cool on the baking sheet for 5 minutes, remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
Return the cookies to the oven, and bake until lightly browned, about 8 minutes, turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.