Pumpkin Pie Biscotti
Sweetpeaskitchen
Cooking Instructions
- 1
Melt butter in a large skillet over medium high heat. Add nuts. Cook stirring until nuts are browned. Remove from heat & cool completely.
- 2
In medium bowl whisk tigether flour, b. Powder, salt, spice set aside. In a bowl of a stand mixer fitted with the whisk whisk the eggs, br. Sugar , pumkin & vanilla on medium high speed until mixture thickens 2-3 minutes.use a rubber spatula stir in the flour mixture. Then the pecans. I just used the mixer.
- 3
On a lightly floured surface. Divide dough in b half. Shape into a 3" x 10" log. Lenghtwise on prepared baking sheet. Evenly spaced.
- 4
Dampen your hands & smoith thev surface of the logs. Bake until logs are slightly firm to touch. About 20-25 minutes. Remove from ovem & turn it down to 300. Let logs cool 15minutes. Transfer the logs to cutting board. With a seratted knife. Cut each log iinto 1/2" slices. Digonally.
- 5
Place cookies cut side up in a single layer on baking sheet. Bake until biscotti are firm about 20 minutes. Flipping halfway through the baking. Let cool completely.
- 6
Once they are cool. Melt chocolate . Dip or drizzle with chocolate. They will keep up to a month in a tightly sealed container.
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