Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Pumpkin puree: 1 cup (240g)
- Granulated sugar: 3/4 cup (150g)
- Brown sugar: 1/2 cup (100g)
- Vanilla extract: 1 teaspoon (5ml)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Cinnamon: 2 teaspoons (10g)
- Ginger: 1 teaspoon (5g)
- Allspice: 1/2 teaspoon (2.5g)
- Pecans, chopped: 1 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vanilla extract.
- Combine the wet and dry ingredients and mix until just combined. Fold in the chopped pecans.
- Divide the dough in half and form two logs, each about 12 inches (30 cm) long. Place the logs on the prepared baking sheet and flatten them slightly.
- Bake for 25-30 minutes, or until the biscotti are firm to the touch.
- Remove from the oven and let cool slightly.
- Using a serrated knife, cut the biscotti diagonally into slices about 1 inch (2.5 cm) thick.
- Return the biscotti to the baking sheet and bake for an additional 10-15 minutes, or until they are dry and crisp.
Nutritional Information:
- Calories: 1 serving (2 biscotti) = 250 calories
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Crisp and chewy
- Warm and flavorful
- Perfect for dipping in coffee or tea
User Comments:
- "These biscotti are the perfect fall treat! They're pumpkin-y and spicy, with a nice crunch and sweetness."
- "I love the combination of pumpkin and pecans. These biscotti are very flavorful and addictive!"
- "These are some of the best biscotti I've ever had. They're so well-balanced and satisfying."
Special Precautions and Tips:
- Do not overmix the dough, as this will make the biscotti tough.
- If the dough is too wet, add a little more flour. If it is too dry, add a little more pumpkin puree.
- The biscotti can be stored in an airtight container for up to 2 weeks.
