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Pumpkin Biscotti




Source of Recipe


www.mybakingaddiction.com/pumpkin-pie-biscotti/






List of Ingredients



• 3 1/2 cups all-purpose flour
  
• 1 1/2 cups firmly packed brown sugar
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 2 tsp pumpkin pie spice
  
• 1/2 cup pumpkin puree
  
• 2 large eggs, lightly beaten
  
• 1 Tbsp vanilla paste (1 TBS vanilla extract will work fine)
  
• 2 Tbsp butter or margarine
  
• 1 1/4 cup nuts, coarsely chopped (I used pecans)
  






Instructions



1. Preheat oven to 350*F.
   
2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
   
3. Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
   
4. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F
   
5. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F
   
6. Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.
   
7. Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped. I opted for a simple white chocolate drizzle. I just melted some white chocolate chips, placed the melted chocolate in a zip top bag, cut a small opening in one corner and drizzled it across the biscotti.