pumpkin pecan biscotti

Ingredients

• Servings: 3
• 2 3/4 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup finely chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• 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.
• 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 the parchment-lined baking sheet.
• bake in the preheated oven until lightly browned, 25 to 30 minutes.
• 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 the parchment-lined baking sheet.
• 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.