Pumpkin Pie Biscotti
From jo_jo_ba 16 years ago
- 35 minutes to make
- Serves 40
Crisp Italian biscotti cookies, flavoured with the Autumn flavours that encompass the Thanksgiving favourite, pumpkin pie!
Ingredients
- 2 ½ cups flour shopping list
- 1 cup whole wheat flour shopping list
- ¾ cup brown sugar shopping list
- 2 teaspoons baking powder shopping list
- ½ teaspoon salt shopping list
- 1 tbsp pumpkin pie spice shopping list
- ½ cup pure pumpkin puree shopping list
- 1 tbsp molasses shopping list
- 2 egg replacers shopping list
- 1 tbsp vanilla extract shopping list
- 2 teaspoons maple extract shopping list
- ½ cup pecans, coarsely chopped shopping list
How to make it
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- In a large bowl add the flours, brown sugar, baking powder, salt, and pumpkin pie spice and stir well to combine.
- In another bowl, combine the pumpkin, molasses, egg replacers, vanilla and maple extract, stirring well.
- Slowly add the pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened.
- Knead or gently stir the nuts into the dough.
- Place the dough on a lightly floured surface and divide into 4 portions.
- Lightly flour hands and shape each portion into a log.
- Place the logs 3" apart on the lightly greased cookie sheets.
- Bake for about 20 minutes. Cool.
- Reduce the oven temperature to 300 F.
- Cut each log diagonally into 1/2" slices using a serrated knife.
- Place the slices on ungreased cookie sheets. Bake for 15 minutes.
- Cool completely on wire racks.
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