Pumpkin Bread Biscotti
Pumpkin biscotti are crisp, twice-baked Italian cookies infused with warm fall flavors.
Ingredients
1 cup pure pumpkin purée
2 eggs
3/4 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon kosher or sea salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 cup toasted sliced almonds
Instructions
- Heat the oven to 350 degrees F. Coat 2 standard loaf pans with cooking spray.
- In a medium bowl, whisk together the pumpkin purée, eggs, oil, vanilla extract, granulated sugar, brown sugar and salt.
- Stir in the flour, baking soda, pumpkin pie spice and almonds just until well mixed.
- Refrigerate the dough for at least 30 minutes.
- First bake: Divide the mixture between the 2 pans and bake for 30 to 40 minutes, or until a wooden pick inserted at the center comes out clean. Leave the oven on.
- Carefully transfer the pumpkin bread from the pans to a cooling rack and allow to cool.
- Second bake:Â When cooled, use a serrated knife to slice the loaves into thin slices, about 1/2 inch thick.
- Working in batches if necessary, set a rack over a cookie sheet. Arrange the pumpkin bread slices in a single layer on the rack. Bake for 15 to 20 minutes, or until almost crisp (they’ll finish crisping as they cool).
- Allow to set before transferring to a loosely covered glass or metal container to store at room temperature for up to 2 weeks.
Notes
Photo credit: (c) Can Stock Photo / azgek
Find it online: https://simplygreatrecipes.com/pumpkin-bread-biscotti/
