Ingredients and Weight
- All-purpose flour: 2 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Salt: 1/2 teaspoon (2.5g)
- Canned pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Large egg: 1 (50g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
35-40 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together pumpkin puree, sugar, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Divide dough in half and form into two 8-inch (20cm) logs. Place on prepared baking sheet.
- Bake for 25-30 minutes, or until logs are firm to the touch and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (163°C).
- Use a serrated knife to cut logs into 1-inch (2.5cm) diagonal slices.
- Place biscotti slices back on the baking sheet and bake for 10-15 minutes per side, or until golden brown and crispy.
- Remove from oven and let cool completely on a wire rack.
Nutritional Information
Per serving (1 biscotti):
- Calories: 150
- Total Fat: 5g (8% DV)
- Saturated Fat: 1g (5% DV)
- Cholesterol: 25mg (8% DV)
- Sodium: 150mg (6% DV)
- Total Carbohydrates: 25g (9% DV)
- Dietary Fiber: 2g (8% DV)
- Total Sugar: 15g (17% DV)
- Protein: 3g
Dish Characteristics:
- Crisp and crunchy exterior
- Soft and chewy interior
- Warm and inviting pumpkin spice flavor
- Perfect for dipping in coffee or tea
User Comments:
- "These pumpkin biscotti are absolutely delicious! The pumpkin flavor is perfect, and they're so addictive."
- "I love how easy these are to make. I've already made them several times and they're always a hit."
- "These are the best pumpkin biscotti I've ever had. They're the perfect balance of sweet and spicy."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- If you don't have canned pumpkin puree, you can use fresh pumpkin. Simply roast a small pumpkin, remove the skin and seeds, and mash the flesh.
- Store biscotti in an airtight container at room temperature for up to 5 days.
