Pumpkin Recipe √ Pumpkin Pecan Biscotti

A great fall favorite.

Ingredients

• 2 ¾ cups all-purpose flour
• ¾ cup white sugar
• ½ cup brown sugar
• 1 ½ teaspoons baking powder
• 1 pinch salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 eggs
• ½ cup pumpkin puree
• 1 teaspoon vanilla extract
• ¼ cup finely chopped pecans

Cooking Directions

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.
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.
3. Bake in the preheated oven until lightly browned, 25 to 30 minutes.
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.
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.

Nutrition Facts

• calories74.2
• carbohydrateContent15 g
• cholesterolContent10.3 mg
• fatContent1 g
• fiberContent0.5 g
• proteinContent1.5 g
• saturatedFatContent0.2 g
• sodiumContent33.5 mg
• sugarContent7.3 g