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Pumpkin Pecan Biscotti

3

0 min

Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti Photo 1

Time

0 min

Serving

36 persons

Calories

74

Rating

3.00★ (46)

Cuisine

Author: Victoria Buriak
A great fall favorite.

Ingredients

  • ¾ cups all-purpose flour: 2 piece
  • white sugar: 0.75 cup
  • brown sugar: 0.5 cup
  • ½ teaspoons baking powder: 1 piece
  • pinch salt: 1 piece
  • ground cinnamon: 1 tsp
  • ground nutmeg: 0.5 tsp
  • ground ginger: 0.25 tsp
  • eggs: 2 piece
  • pumpkin puree: 0.5 cup
  • vanilla extract: 1 tsp
  • pecans: 0.25 cup (finely chopped)

Metric Conversion

Stages of cooking

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  1. 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.
    Pumpkin Pecan Biscotti Photo 2
  2. 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.
    Pumpkin Pecan Biscotti Photo 3
  3. Bake in the preheated oven until lightly browned, 25 to 30 minutes.
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  4. 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.
    Pumpkin Pecan Biscotti Photo 5
  5. 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.
    Pumpkin Pecan Biscotti Photo 6

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