Pumpkin Pecan Biscotti Best Dishes

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Pumpkin Pecan Biscotti

"A wonderful fall preferred."

Ingredients :

• 2 3/4 cups all-reason flour
• three/four cup white sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1 teaspoon floor cinnamon
• 1/2 teaspoon ground nutmeg
• 1/four teaspoon ground ginger
• 2 eggs
• half of cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/four cup finely chopped pecans

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H30M

• Preheat oven to 350 levels 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 till thoroughly mixed.
• In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry components, and stir to make a stiff dough. Divide the dough in half of, and shape each 1/2 into a log about 10 inches long and a couple of inches wide. Place the logs onto the parchment-lined baking sheet.
• Bake in the preheated oven till gently browned, 25 to half-hour.
• Let the logs cool at the baking sheet for 5 mins; do away with to a work surface and slice the logs into character cookies approximately half-inch thick. Use a pointy knife and a mild sawing movement to split the cookies. Place the cookies returned onto the parchment-lined baking sheet.
• Return the cookies to the oven, and bake till gently browned, approximately 8 mins; turn the cookies over and bake till crisp, another eight mins. Let cool on twine racks.

Notes :

• Reynolds® parchment may be used for easier cleanup/removal from the pan.

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