Pumpkin Biscotti

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger in a large bowl.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat white sugar, butter, and brown sugar together in a separate bowl with an electric mixer until light and crumbly. Beat in eggs for 1 minute. Add pumpkin purée, molasses, and vanilla, beating until well blended, about 1 minute. Beat in flour mixture until dough is sticky and incorporated.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cover dough and refrigerate for 1 hour.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Shape dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, using wet hands. Place each loaf onto a prepared baking sheet; top with pumpkin seeds.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about ½ inch thick. Place sliced biscotti back on the baking sheets.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Cool on wire racks.'}

📊 Nutrition Facts

Per serving (20 servings total)