There’s no need to wait for the fall months to try this pumpkin biscotti recipe. Anytime is a great time to enjoy a cookie that combines pumpkin, spices, and raisins!
1/2 cup brown-rice syrup or 1/2 cup granulated sugar
3/4 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
2 cups whole wheat pastry or all-purpose flour
1 teaspoon baking powder
1/2 cup currants or raisins
1/4 cup chopped walnuts
Step 1: Line cookie sheet with parchment paper. Preheat oven to 350 F.
Step 2: Combine eggs, brown-rice syrup or sugar, pumpkin, vanilla extract, cinnamon, nutmeg, allspice and ginger in medium bowl.
Step 3: In medium bowl, whisk together flour and baking powder; add to pumpkin mixture. Mix well. Stir in currants and nuts.
Step 4: On prepared cookie sheet form one long, flat loaf, bake for 35 to 40 minutes.
Step 5: Cool on a wire rack for 15 minutes. Slice loaf using bread knife into 16 pieces. Arrange slices on their sides on the baking sheet and bake for 30 minutes or until crisp and lightly golden.
Step 6: Cool thoroughly; store covered.
The pumpkin biscotti recipe makes 36 pieces.
Note: toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.Tags: Pumpkin Biscotti