Recipe: Tasty Pumpkin Pie Biscotti

Pumpkin Pie Biscotti. Find Deals on Pumpkin Biscotti in Snack Food on Amazon. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.

Pumpkin Pie Biscotti A hot cup of coffee, paired with a gorgeous view of the fall landscape, is the perfect accompaniment! Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. Pumpkin pie biscotti also makes my coffee experience better! You can have Pumpkin Pie Biscotti using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pumpkin Pie Biscotti

  1. You need 2 tbsp of unsalted butter.
  2. You need 1 1/4 cup of pecans, coarsely chopped.
  3. Prepare 3 1/2 cup of all-purpose flour.
  4. You need 2 tsp of baking powder.
  5. Prepare 1/2 tsp of salt.
  6. You need 2 tsp of pumpkin pie spice.
  7. Prepare 2 of large eggs.
  8. It's 1 1/2 cup of packed light brown sugar.
  9. Prepare 1/2 cup of pumpkin puree.
  10. Prepare 1 tbsp of vanilla extract.
  11. You need 1/4 cup of melted white chocolate, for drizzling.

Crunchy, spicy, and loaded with pumpkin flavor these biscotti make your fall morning coffee routine even more delicious. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Cream with a hand mixer on medium speed until smooth.

Pumpkin Pie Biscotti step by step

  1. Melt butter in a large skillet over medium high heat. Add nuts. Cook stirring until nuts are browned. Remove from heat & cool completely..
  2. In medium bowl whisk tigether flour, b. Powder, salt, spice set aside. In a bowl of a stand mixer fitted with the whisk whisk the eggs, br. Sugar , pumkin & vanilla on medium high speed until mixture thickens 2-3 minutes.use a rubber spatula stir in the flour mixture. Then the pecans. I just used the mixer..
  3. On a lightly floured surface. Divide dough in b half. Shape into a 3" x 10" log. Lenghtwise on prepared baking sheet. Evenly spaced..
  4. Dampen your hands & smoith thev surface of the logs. Bake until logs are slightly firm to touch. About 20-25 minutes. Remove from ovem & turn it down to 300. Let logs cool 15minutes. Transfer the logs to cutting board. With a seratted knife. Cut each log iinto 1/2" slices. Digonally..
  5. Place cookies cut side up in a single layer on baking sheet. Bake until biscotti are firm about 20 minutes. Flipping halfway through the baking. Let cool completely..
  6. Once they are cool. Melt chocolate . Dip or drizzle with chocolate. They will keep up to a month in a tightly sealed container..

Add the egg, vanilla, and pumpkin puree and beat to combine. It's pumpkin pie as a biscotti! With all the classic pumpkin pie spices—cinnamon, ginger, nutmeg, cloves, and a good portion of pumpkin purée, these pumpkin biscotti are reminiscent of one of our favorite fall pies. But unlike a soft custardy pie, these cookies are what good biscotti should be—crispy and crunchy. Classic biscotti with an autumnal twist-this pumpkin biscotti is loaded with spices, pecans, and plenty of pumpkin flavor, then drizzled with a slightly spiced white chocolate drizzle!

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