Ingredients for Pumpkin Biscotti
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How to Make Pumpkin Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, salt, sugar, baking powder, cinnamon, ginger, cloves, and nutmeg. Ensure all dry ingredients are well combined.
- In a separate bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. The dough will be slightly crumbly.
- Lightly flour your hands and a clean work surface. Gently knead the dough a few times until it forms a cohesive mass. Do not overmix.
- Divide the dough in half. Shape each half into a log approximately 15-20 inches long and 6-7 inches wide, about 1/2 inch high.
- Place the logs onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, carefully slice each log into 1/2-inch thick biscotti. Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for an additional 10-15 minutes, or until the biscotti are golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
54g
Fat
1g
Carbs
9g
