PUMPKIN BISCOTTI

PUMPKIN BISCOTTI
PUMPKIN BISCOTTI

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups all purpose flour

  • 1

    Tbs baking powder

  • 1 1/2

    tsp salt

  • 1

    tsp ground cinnamon

  • 1/2

    tsp ground ginger

  • Dash ground cloves

  • 1 1/4

    cups plus 2 Tbs sugar

  • 1

    cup (2 sticks) butter, softened

  • 1/2

    (15 oz) can solid packed pumpkin

  • 2

    Tbs water

  • 1/2

    cup chopped pistachio nuts (you can buy them already shelled)

  • 1/2

    cup cream cheese frosting (either make it or buy it)

Directions

• Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper • Combine flour, baking powder, salt, cinnamon, ginger and cloves in medium bowl. • Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy • Add pumpkin and water; beat until well blended • Gradually add flour mixture, beating at low speed until blended. • Stir in pistachio nuts. • Shape dough into 2 logs, each about 14 inches long and 4-5 inches wide on prepared cookie sheets. • Bake about 40 minutes or until firm to the touch. • Remove from oven; cool 20 minutes. • Transfer logs to cutting board; cut into 1 inch thick slices. • Arrange slices on cookie sheet; bake 20 minutes or until dry and lightly browned- turning once during the 20 minutes • Cool biscotti on wire racks completely • Microwave frosting in small bowl on high 30 seconds or until melted. Drizzle over biscotti. • Let them dry completely

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: