Pumpkin-spice biscotti
Chatelaine
* PLUS Baking Time: 65 minutes
Ryan Szulc
Ingredients
-
2 1/2 cups
all-purpose
flour
-
1 cup
granulated sugar
-
1/4 cup
pepitas
-
2 tsp
pumpkin-pie spice
-
1 1/2 tsp
baking powder
-
1/8 tsp
salt
-
2
eggs
-
1/2 cup
pumpkin puree
-
1/2 cup
unsalted
butter
, melted
-
1/2 tsp
vanilla
-
1/4 cup
coarse sugar
Instructions
- Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
- In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
- Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
- Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.
Nutrition (per serving)
- Calories
- 79,
- Protein
- 1 g,
- Carbohydrates
- 12 g,
- Fat
- 3 g,
- Sodium
- 21 mg.
