I bought my husband a pumpkin muffin and after nibbling at the leftovers, I was inspired to bake these biscotti.
Pumpkin Pie Biscotti
Recipe By Nanette Stoll
- Cooking and Prep: 55 m
- Serves: 12
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Contains:
Ingredients (15)
Main ingredients
Start Cooking
Prepare the Biscotti
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Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper.
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Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a medium bowl. In the mixer bowl, using the paddle beater, beat pumpkin, eggs and vanilla. Add flour mixture. Add three tablespoons margarine, one tablespoon at a time. A moist dough should form around the beater. Add nuts and dried cranberries.
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Form dough into two logs 14 x two inches long on baking sheet.
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Bake for 30 minutes. Allow baked logs to cool. Slice each log into half-inch-thick slices on a diagonal. Place biscotti slices cut-side down on baking pan and bake at 300 degrees Fahrenheit for 15 minutes.
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Drizzle cooled biscotti with melted chocolate coating.
