Pumpkin Pie Biscotti

Nanette Stoll Recipe By
  • Cooking and Prep: 55 m
  • Serves: 12
  • Contains:

I bought my husband a pumpkin muffin and after nibbling at the leftovers, I was inspired to bake these biscotti.

Ingredients (15)

Main ingredients

Start Cooking

Prepare the Biscotti

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper.

  2. 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.

  3. Form dough into two logs 14 x two inches long on baking sheet.

  4. 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.

  5. Drizzle cooled biscotti with melted chocolate coating.

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