Pumpkin Biscotti Recipe
Ingredients
| All-purpose flour - 2 1/4 cups | ||
| Whole-wheat flour - 1 1/2 cups | ||
| Sugar | 1 Cup (16 tbs) | |
| Pumpkin pie spice | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pumpkin | 1 Cup (16 tbs), canned | |
| Eggs | 2 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Orange zest | 1 Tablespoon, grated | |
| Vanilla extract | 1/2 Teaspoon | |
| Orange | 1/2 Teaspoon | |
| Walnuts - 1 1/2 cups coarsely chopped toasted | ||
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.
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.
Chef
