PUMPKIN BISCOTTI

Pumpkin Biscotti drizzled with white chocolate make the best fall treat! Get all of the pumpkin spice flavors you love in these easy to make pumpkin biscotti that are perfect dipped in hot coffee.

Ingredient 

– 2 cups all-purpose flour – 1 cup granulated sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/4 teaspoon ground clove – 1/4 teaspoon ground ginger – 1/2 cup pumpkin puree – 1 large egg – 1 teaspoon vanilla extract – 1/2 cup chopped walnuts or pecans (optional)

Direction

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1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 

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2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. 

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3

In a separate bowl, mix together the pumpkin puree, egg, and vanilla extract until well combined. 

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4

Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If using, fold in the chopped nuts. 

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5

Turn the dough out onto a floured surface and divide it in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart. 

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6

Bake in the preheated oven for 25-30 minutes, or until firm to the touch and lightly golden brown. 

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7

Remove the biscotti logs from the oven and let them cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (160°C). 

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8

Bake the biscotti for an additional 10-15 minutes, or until crisp and golden brown. Remove from the oven and let cool completely on a wire rack. 

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9

Once cooled, store the biscotti in an airtight container at room temperature for up to two weeks. 

EGGPLANT PARMESAN SANDWICH 

also see

also see

White Scribbled Underline