PUMPKIN PECAN BISCOTTI
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined. 2. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. 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. Place the logs onto the parchment-lined baking sheet. 3. Bake in the preheated oven until lightly browned, 25 to 30 minutes. 4. 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. Place the cookies back onto the parchment-lined baking sheet. 5. 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. Let cool on wire racks.
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Ntombifuthi Vilakazi
[email protected]I'm not a big fan of pumpkin, but these biscotti were surprisingly good. The pecan flavor really shines through.
Abdi Daddy Yankee
[email protected]These biscotti are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Karan Rajput
[email protected]I'm so glad I found this recipe. These biscotti are now my go-to fall treat.
Juan Pancho
[email protected]These biscotti are the perfect addition to my fall baking repertoire. They're delicious and festive.
Agent Aura
[email protected]I made these biscotti for my family and they were a huge hit. Everyone loved them!
Mia Zakria
[email protected]This is the best pumpkin pecan biscotti recipe I've ever tried. Thanks for sharing!
Joyce Boyce
[email protected]I'm sharing this recipe with all my friends. They're going to love it!
Na'ol Garamwe
[email protected]These biscotti look so good! I'm going to pin this recipe so I can make them later.
Critical Mole
[email protected]I'm vegan. Can I make these biscotti without using butter or eggs?
Mckenna Crosslin
[email protected]I'm allergic to pecans. Do you think I could substitute another nut, like walnuts or almonds?
Bishal Phozu
[email protected]These biscotti sound like the perfect treat for a cozy fall day.
Godfrey S Gune
[email protected]Pumpkin and pecan are two of my favorite fall flavors. I bet these biscotti are incredible.
Hussnain shakir Hussnain
[email protected]I'm definitely going to make these biscotti for my next holiday party.
Malik AbdulRaheem
[email protected]These biscotti look amazing! I can't wait to try them.
Ramesh Sunar
[email protected]I love the idea of pumpkin pecan biscotti, but this recipe didn't quite work for me. The biscotti were too crumbly.
hina op
[email protected]These biscotti were a bit too dry for my taste. I think I would add a little more butter next time.
Champayne Dawkins-Lee
[email protected]I've made these biscotti several times now and they're always a favorite. They're the perfect fall treat.
Wajeeha Ajmal
[email protected]These biscotti were delicious! I made them for a fall party and they were a hit. Everyone loved them.
Qasim Umer
[email protected]Great recipe! Easy to follow and the biscotti turned out perfectly. I love the combination of pumpkin and pecan.
Robert Kroiss
[email protected]These pumpkin pecan biscotti were a delightful treat! The pumpkin flavor was subtle, and the pecans added a nice crunch. I loved the biscotti's crispy exterior and chewy interior.