Pumpkin Pecan Biscotti

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well mixed.

2. 2

   In another bowl, beat the eggs with the pumpkin puree and vanilla extract; stir in the pecans. Add the dry ingredients and stir to form a stiff dough. Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the parchment-lined baking sheet.

3. 3

   Bake in the preheated oven until lightly browned, 25 to 30 minutes.

4. 4

   Let the logs cool on the baking sheet for 5 minutes; transfer to a work surface and slice into individual cookies about 1/2 inch thick. Use a sharp knife with a gentle sawing motion to cut the cookies. Place the cookies back on the parchment-lined baking sheet.

5. 5

   Return the cookies to the oven and bake until lightly browned, about 8 minutes; flip the cookies and bake until crisp, another 8 minutes. Let cool on wire racks.

• Calories 72.57 kcal Low Source
• Protein 1.42 g Low Source
• Carbs 14.64 g Moderate
• Total Fat 0.97 g Low Source
• Saturated Fat 0.13 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 9.72 mg Low Source
• Sodium 21.72 mg Low Source
• Fiber 0.48 g Low Source
• Sugar 6.94 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 12.0 mg Low Source
• Iron 0.6 mg Low Source
• Potassium 16.01 mg Low Source
• Vitamin A 18.72 mcg_rae Low Source
• Vitamin C 0.29 mg Low Source
• Vitamin D 0.17 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Wheat 🌾
• Gluten