TEST Pumpkin Biscotti
This Pumpkin Biscotti recipe is dotted with chocolate chips! Enjoy these crisp, dunkable, twice-baked cookies with a cup of coffee or tea.
Servings 20
Calories 153kcal
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup pumpkin puree
- 2 teaspoon vanilla
- 2 cups flour
- 1 ½ teaspoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350˚F. Beat the eggs and sugar for 2-3 minutes until thickened.
- Beat in the pumpkin puree and vanilla.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Then, mix it into the wet ingredients.
- Stir in the chocolate chips.
- Divide the dough in half and spread it into two long, narrow rectangles on a parchment covered baking sheet.
- Bake at 350˚F for 20-25 minutes until golden on the outside. (The center will still be soft.)
- Turn the oven down to 300˚F.
- Allow the biscotti loaves to cool on the cookie sheets for 10-15 minutes.
- Carefully move them to a cutting board and cut them into 3/4-inch slices diagonally with a serrated knife.
- Lay the slices on the cookie sheet, at least 1/2 inch apart, with the cut side down.
- Bake at 300˚F for 17-22 minutes or until crisp and lightly browned.
- Allow the biscotti to cool for 10 minutes on the cookie sheet, and then move to a wire rack to cool completely.
Nutrition
Serving: 1biscotti | Calories: 153kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 103mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1011IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg
