Name: Pumpkin Pecan Biscotti
Prep time: 30 min
Cook time: 30 min
Yield: 36
Ingredients: All-purpose flour - 2 ¾ cups; White sugar - ¾ cup; Brown sugar - ½ cup; Baking powder - 1 ½ teaspoons; Salt - 1 pinch; Ground cinnamon - 1 teaspoon; Ground nutmeg - ½ teaspoon; Ground ginger - ¼ teaspoon; Eggs - 2; Pumpkin Puree - ½ cup; Vanilla extract - 1 teaspoon; Finely chopped pecans - ¼ cup

Ingredients for - Pumpkin Pecan Biscotti

1. All-purpose flour 2 ¾ cups

2. White sugar ¾ cup

3. Brown sugar ½ cup

4. Baking powder 1 ½ teaspoons

5. Salt 1 pinch

6. Ground cinnamon 1 teaspoon

7. Ground nutmeg ½ teaspoon

8. Ground ginger ¼ teaspoon

9. Eggs 2

10. Pumpkin Puree ½ cup

11. Vanilla extract 1 teaspoon

12. Finely chopped pecans ¼ cup

How to cook deliciously - Pumpkin Pecan Biscotti

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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.