The Pioneer Woman Tasty Kitchen
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Spiced Pumpkin Biscotti

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Level: Easy

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Description

These warmly spiced fall biscotti are perfect for a tea or coffee break on a chilly day.

Ingredients

  • 1 stick Butter
  • 1 cup Sugar
  • 2 whole Eggs
  • ½ cups Pumpkin Puree
  • 2 teaspoons Brandy
  • 1 teaspoon Vanilla
  • 2 drops Maple Flavoring
  • 1 cup All-purpose Flour
  • 2 cups Whole Wheat Flour
  • 1-½ teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ginger
  • ½ teaspoons Cloves
  • 1 cup Walnuts Or Pecans, Chopped (optional)

Preparation

Preheat oven to 350 degrees (F).

Cream together butter and sugar. Add eggs one at a time, beating after each addition. Stir in the pumpkin puree, brandy, vanilla, and maple flavoring.

In a separate bowl, stir together flours, baking powder, and spices.

Add dry ingredients to wet ingredients, stirring until the dough just comes together. Add chopped nuts, if desired.

On a greased baking sheet, shape the dough lightly with floured hands into one large oblong or two smaller ones, depending on your preference.

Bake at 350 degrees (F) for 20 minutes, or until lightly browned. Remove from oven. Carefully slide the log(s) off the baking sheet onto a cutting board. Slice with a serrated knife into 1/2 inch thick segments. Return the cookies to the cookie sheet and bake for another 25-35 minutes, flipping the biscotti halfway through the cooking time to ensure even browning.

Cool on wire racks and drizzle with melted white chocolate, caramel, or powdered sugar glaze if desired. Store in an airtight container.

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