Pumpkin Pie Biscotti.
You can cook Pumpkin Pie Biscotti using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pumpkin Pie Biscotti
- Prepare 2 tbsp of unsalted butter.
- It’s 1 1/4 cup of pecans, coarsely chopped.
- Prepare 3 1/2 cup of all-purpose flour.
- Prepare 2 tsp of baking powder.
- It’s 1/2 tsp of salt.
- It’s 2 tsp of pumpkin pie spice.
- It’s 2 of large eggs.
- It’s 1 1/2 cup of packed light brown sugar.
- You need 1/2 cup of pumpkin puree.
- Prepare 1 tbsp of vanilla extract.
- Prepare 1/4 cup of melted white chocolate, for drizzling.
Pumpkin Pie Biscotti step by step
- Melt butter in a large skillet over medium high heat. Add nuts. Cook stirring until nuts are browned. Remove from heat & cool completely..
- 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..
- On a lightly floured surface. Divide dough in b half. Shape into a 3" x 10" log. Lenghtwise on prepared baking sheet. Evenly spaced..
- 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..
- 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..
- Once they are cool. Melt chocolate . Dip or drizzle with chocolate. They will keep up to a month in a tightly sealed container..