How To Make Pumpkin Biscotti
Take a crack at this delicious pumpkin biscotti recipe. They’re crunchy and full of flavor, great for an afternoon snack, and best paired with coffee.
Serves:
Ingredients
- 2½cupsflour,plus more for shaping the dough
- 1tspbaking powder
- 1tspcinnamon
- ½tspground ginger
- ¼tspground nutmeg
- ¼tspground cloves
- ¼tspsalt
- cupsugar
- 1tbspmolassses
- 2large eggs,room temperature
- ½cuppumpkin purée
- 2tbspbutter,melted
- 1tspvanilla extract
- ½cupcranberries,dried, sweetened, optional
- ½cuppecans or walnuts,toasted, chopped, optional
Instructions
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Preheat oven to 350 degrees F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.
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In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.
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Add the dry mixture to the wet mixture a third at a time, stirring after each addition. If adding dried cranberries or toasted chopped nuts, stir them in now.
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Line a baking sheet with parchment paper or a silicone mat. Sprinkle a clean surface with about ¼ cup of flour.
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Scoop the dough onto the floured surface. Flour your hands and lightly knead the dough a few times. Divide the dough in half.
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Form the dough into 2 long logs, each about 10 to 11 inches long. Transfer the logs onto the lined baking sheet and use your fingers to flatten them into long rectangles.
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Bake: Bake at 350 degrees F for 25 minutes until lightly browned all over and the center is firm to the touch.
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Let biscotti cool for 10 minutes and then use a serrated knife cut into ½-inch to ¾-inch wide pieces.
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Lay the cookies cut side down on baking sheets. Bake for 15 to 20 minutes more, turning the cookies over halfway through the cooking.
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Cool completely. Store in an airtight container for up to 2 weeks.
Nutrition
- Calories: 48.83kcal
- Fat: 1.80g
- Saturated Fat: 0.54g
- Trans Fat: 0.02g
- Monounsaturated Fat: 0.75g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 6.90g
- Fiber: 0.53g
- Sugar: 0.46g
- Protein: 1.29g
- Cholesterol: 10.83mg
- Sodium: 27.64mg
- Calcium: 13.79mg
- Potassium: 25.46mg
- Iron: 0.24mg
- Vitamin A: 32.77µg
- Vitamin C: 0.33mg
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