Pumpkin Ginger Biscotti
This Pumpkin Ginger Biscotti is a fall inspired twist on the classic biscotti cookie. A crisp, crunchy Italian cookie that is a perfect fall treat.
- 3 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup butter or margarine softened
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 eggs
- 1 teaspoon vanilla extract
- white chocolate melting chips optional topping
Preheat oven to 350 degrees
Stir together flour, salt, and baking powder 3 times.
Beat sugar, butter, until light. Add eggs one at a time and add flavoring. Beat again.
Combine mixtures and add nuts. Roll into 2 – 4 logs depending on the size of biscotti you like. I do 4 logs for this recipe. Press down slightly. If mixture is too soft, refrigerate for 30 minutes or add more flour.
Bake at 350 for 20 minutes, for 2 logs, 15 minutes for 4 logs. Cool. Slice logs on the diagonal, lay flat on the cookie sheet and bake again at 250 for 15-20 minutes until lightly browned.
Let them cool again, then serve or melt white chocolate in a shallow dish and dip top of biscotti, then harden and serve.
Calories: 175kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 127mg | Sugar: 12g | Vitamin A: 1325IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1.4mg