Pumpkin-Pecan Biscotti

Ingredients

• 2 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup pumpkin puree
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, nutmeg, cinnamon, and allspice.
3. In a medium bowl, whisk together pumpkin puree, oil, and vanilla extract until combined.
4. Add wet ingredients to the dry ingredients and mix until just combined. Stir in pecans.
5. Divide dough in half and shape into two logs, about 1 inch thick and 12 inches long. Place logs on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
6. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
7. Using a serrated knife, slice logs into 1/2-inch thick slices. Place slices back on baking sheet and bake for an additional 10-15 minutes, or until biscotti are golden brown and crunchy.
8. Remove from oven and let cool completely before serving.

Interesting Facts

• Biscotti is an Italian word meaning “twice-baked.”
• It is believed that biscotti was first made in the 14th century in Italy.
• Biscotti is a great accompaniment to coffee or tea.
• Biscotti can be stored in an airtight container for up to two weeks.