Pumpkin Biscotti

Name: Pumpkin Biscotti
Ingredients: 1 whole Large Egg; 1/2 cups Sugar; 1/2 teaspoons Baking Powder; 1/4 cups Pumpkin Puree; 1/2 teaspoons Cinnamon; 1/4 teaspoons Freshly Grated Nutmeg; 1 pinch Each Of Ground Ginger And Ground Cloves; 1/8 teaspoons Salt; 1/2 teaspoons Vanilla; 1-1/4 cup Flour; 3 Tablespoons Pepitas, Lightly Toasted; 4 ounces, weight White Chocolate (for Dipping)

12 ingredients

1 steps

Ingredients

1 whole Large Egg
1/2 cups Sugar
1/2 teaspoons Baking Powder
1/4 cups Pumpkin Puree
1/2 teaspoons Cinnamon
1/4 teaspoons Freshly Grated Nutmeg
1 pinch Each Of Ground Ginger And Ground Cloves
1/8 teaspoons Salt
1/2 teaspoons Vanilla
1-1/4 cup Flour
3 Tablespoons Pepitas, Lightly Toasted
4 ounces, weight White Chocolate (for Dipping)

Directions

1

["Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.", "In a medium bowl, beat together with a whisk the egg, sugar and baking powder. Beat vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk.", "Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture.", "Finally, sprinkle the flour on top and fold it in with a spatula. Fold in the pepitas last.", "Shape the dough into a flat log about 3\" wide by 8\"" long using wet fingertips. Bake for 40 minutes