Pumpkin Spice Biscotti
Fall's Favorite Biscuit
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts (optional)
1/2 cup white chocolate chips (optional)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If desired, fold in the chopped nuts and white chocolate chips.
Divide the dough in half and shape each half into a 12-inch long log on the prepared baking sheet. Make sure to leave enough space between the logs.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
Remove from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp knife, slice the logs diagonally into 1/2-inch thick biscotti.
Place the biscotti back on the baking sheet, cut sides up, and bake for an additional 10-12 minutes, or until they are crisp and golden.
Let the biscotti cool completely before enjoying. They can be stored in an airtight container for several weeks.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 150 kcal per biscotti | Servings: 24 biscotti
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