Ingredients for Pumpkin Pie Biscotti
- 2 ½ cups all-purpose flour
- Brown Sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- Pumpkin Pie Spice
- Canned Pumpkin
- 2 large eggs
- Vanilla Extract
- Butter
- Macadamia Nuts
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How to Make Pumpkin Pie Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, eggs, sugar, oil, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in your chosen optional addition (chocolate chips, toffee bits, raisins, or dried cranberries).
- Transfer the dough to the prepared baking sheet and shape it into a rough log about 12 inches long and 2 inches wide.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the log cool completely on the baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Once cooled, slice the log into ½-inch thick slices.
- Place the slices cut-side down on the baking sheet.
- Bake for 10-15 minutes, or until lightly golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
444g
Fat
64g
Carbs
77g
