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Whole-Wheat Pumpkin Walnut Biscotti




Source of Recipe


web


Recipe Link: http://www.fullmeasureofhappiness.com/2011/09/26/whole-wheat-pumpkin-walnut-biscotti/

List of Ingredients




3 C whole-wheat flour (I used whole-wheat pastry flour, ’cause that’s what I had)
3/4 C sugar
1 t baking powder
1 t cinnamon
1/4 t salt
1/4 t nutmeg
1/4 t ground cloves
1/4 t ground ginger
2 eggs
1/2 C pumpkin puree (not pumpkin pie filling!)
1 t vanilla extract
1 C walnuts


Recipe



Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2. In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3. Flour your hands and a clean kitchen surface and lightly knead the dough. Add the raisins, walnuts, and chips. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch.

4. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies.