Pumpkin Biscotti

I’ve been wanting to make biscotti and scones for awhile now. Not long ago I made some delish blackberry scones.

Today I tried the biscotti.

I used a recipe from Simply Recipes dot com. I did substitute Splenda for sugar, and whole wheat flour for white.

Here’s my adapted version of the recipe:

Pumpkin Biscotti

  • 2.5 C flour
  • 1 C sugar substitute
  • pinch salt
  • pinch ginger
  • pinch cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 C pumpkin puree
  • 1 teaspoon vanilla extract

Do this: Preheat oven to 350. in a large bowl sift together all dry ingredients (flour through baking powder); combine well. In a separate bowl, whisk together eggs, pumpkin and vanilla until combined. Add wet ingredients into dry and mix. Dough will [definitely] be crumbly. Knead the dough with your hand and form a log. Place onto a greased or parchment-lined baking sheet. Bake at 350 for about 25 minutes.

Remove from oven and let cool for about 15 minutes; drop oven temp to 300.

Cut biscotti into about 1 inch pieces and put back in oven for an additional 15-20 minutes. If you wish the biscotti to be hard, let set out over night – I recommend this; otherwise they are soft and a bit chewy, not really like biscotti!

Drizzle with chocolate, if you so desire!

Enjoy!

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