Spiced Pumpkin Biscotti

Name: Spiced Pumpkin Biscotti
Ingredients: 1 stick Butter; 1 cup Sugar; 2 whole Eggs; 1/2 cups Pumpkin Puree; 2 teaspoons Brandy; 1 teaspoon Vanilla; 2 drops Maple Flavoring; 1 cup All-purpose Flour; 2 cups Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Nutmeg; 1 teaspoon Ginger; 1/2 teaspoons Cloves; 1 cup Walnuts Or Pecans, Chopped (optional)

15 ingredients

7 steps

Ingredients

1 stick Butter
1 cup Sugar
2 whole Eggs
1/2 cups Pumpkin Puree
2 teaspoons Brandy
1 teaspoon Vanilla
2 drops Maple Flavoring
1 cup All-purpose Flour
2 cups Whole Wheat Flour
1-1/2 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1/2 teaspoons Cloves
1 cup Walnuts Or Pecans, Chopped (optional)

Directions

1

Preheat oven to 350 degrees (F).
2

Cream together butter and sugar. Add eggs one at a time, beating after each addition. Stir in the pumpkin puree, brandy, vanilla, and maple flavoring.
3

In a separate bowl, stir together flours, baking powder, and spices.
4

Add dry ingredients to wet ingredients, stirring until the dough just comes together. Add chopped nuts, if desired.
5

On a greased baking sheet, shape the dough lightly with floured hands into one large oblong or two smaller ones, depending on your preference.
6

Bake at 350 degrees (F) for 20 minutes, or until lightly browned. Remove from oven. Carefully slide the log(s) off the baking sheet onto a cutting board. Slice with a serrated knife into 1/2 inch thick segments. Return the cookies to the cookie sheet and bake for another 25-35 minutes, flipping the biscotti halfway through the cooking time to ensure even browning.
7

Cool on wire racks and drizzle with melted white chocolate, caramel, or powdered sugar glaze if desired. Store in an airtight container.