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Pumpkin Biscotti

Holiday.Cook's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Pumpkin pie spice 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned pumpkin 1 Cup (16 tbs)
  Eggs 2
  Vegetable oil 1⁄4 Cup (4 tbs)
  Grated orange zest 1 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Orange extract 1⁄2 Teaspoon
  Coarsely chopped toasted walnuts 1 1⁄2 Cup (24 tbs)
Directions

GETTING READY
1. Preheat oven to 300 degrees.

MAKING
2. In a large bowl combine flours, sugar, pumpkin pie spice, baking soda, baking powder and salt.
3. In a small bowl, whisk pumpkin, eggs, oil, orange zest and extracts.
4. Beat pumpkin mixture with the flour mixture until a soft dough forms and turn onto a lightly floured surface.
5. Knead adding walnuts for 3 minutes until walnuts are evenly distributed and divide dough into thirds
6. On a lightly greased baking sheet, shape each piece of dough into a slightly flattened 2 1/2 x 10-inch loaf, flouring hands as necessary allowing 3 inches between loaves.
7. Bake 45 to 47 minutes or until loaves are lightly browned and cool 10 minutes on baking sheet.
8. Cut loaves diagonally into 1/2-inch slices.
9. Lay slices flat on a baking sheet, bake 15 to 17 minutes, turning slices over and bake 15 to 17 minutes longer.
10. Transfer cookies to a wire rack to cool completely and store in an airtight container.

SERVING
11. Serve cookies as snacks alongside beverages or as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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