Pumpkin Pecan Biscotti

Name: Pumpkin Pecan Biscotti
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons baking powder; 118 milliliters brown sugar; 2 eggs; 651 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground ginger; 1 teaspoons ground nutmeg; 59 milliliters finely chopped pecans; 118 milliliters pumpkin puree; 1 pinch salt; 1 teaspoon vanilla extract; 177 milliliters white sugar

Pumpkin Pecan Biscotti requires about 1 hour and 30 minutes from start to finish. This recipe serves 36. Watching your figure? This dairy free and vegetarian recipe has 73 calories, 1g of protein, and 1g of fat per serving. This recipe is typical of Mediterranean cuisine. Head to the store and pick up ground cinnamon, flour, vanillan extract, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.

Ingredients you will need

Baking Powder

Brown Sugar

Granulated Sugar

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans.

Ingredients you will need

Vanilla Extract

Canned Pumpkin

Pecans

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Place the logs onto the parchment-lined baking sheet.

Equipment you will use

Baking Sheet

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

Equipment you will use

Oven

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Knife

Place the cookies back onto the parchment-lined baking sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Equipment you will use

Oven

Let cool on wire racks.

Equipment

Ingredients

Servings:

2teaspoons

baking powder 118milliliters

brown sugar 2

eggs 651milliliters

all-purpose flour 1teaspoon

ground cinnamon 0teaspoons

ground ginger 1teaspoons

ground nutmeg 59milliliters

finely chopped pecans 118milliliters

pumpkin puree 1pinch

salt 1teaspoon

vanilla extract 177milliliters

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.