Pumpkin Spice Biscotti
Shopping List
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/4 cup unsalted raw shelled pumpkin seeds (pepitas)
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 1/2 cup pumpkin purée
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup coarse sugar
Instructions
Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, ground ginger, ground cloves, ground nutmeg, cinnamon, baking powder and salt.
In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.)
Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
Remove from oven and let cool 5 min. Reduce oven temperature to 275F.
Using a serrated knife, cut logs into 1/2 inch pieces. Place cut-side down on the baking sheet and bake an additional 35 min.
Cool completely on a rack.
Enjoy!
Comments