Pumpkin Spice Biscotti
I love biscotti of any flavor but I wanted to create a pumpkin spice biscotti since I had a huge slice of fresh pumpkin we had just bought at our local street market. I roasted my pumpkin to enhance the flavor, pureed it, then left it to drain in a sieve over a bowl in my refrigerator overnight to eliminate the excess liquid. Simply roast it in a preheated 375 degree F. until it is fork tender. We can’t buy canned pumpkin here in Umbria, or at least I’ve never found it, but you can certainly use canned pumpkin instead of the fresh roasted pumpkin I used. To toast the walnuts, place on a baking sheet and bake in a preheated 350 degree F oven for about 10 minutes.
Related Categories: Italian,
Ingredients:1/2 Cup Pumpkin Puree (Canned Or Roasted Fresh As Described Above) 2 Medium Eggs 2 Tablespoons Softened Butter 1 Teaspoon Pure Vanilla 2 1/2 Cups All-purpose Flour 1 Cup Sugar 1 1/2 Teaspoons Baking Powder 1 1/2 Teaspoons Ground Cinnamon Dash of Ground Nutmeg Dash of Ground Cloves 1 Cup Toasted Coarsely Chopped Walnuts