Ingredients
3 c. unbleached wheat flour
1 c. brown sugar, packed
2 tsp baking powder
1/2 tsp sea salt
2 tsp pumpkin pie spice (see below)
1/2 c. cooked pumpkin, fresh or canned
2 eggs
1 tbsp vanilla
1/2 c. dried sweetened cranberries
1/4 c. raw pumpkin seeds
1 tbsp butter, melted (optional)
Pumpkin Pie Spice
Lots of websites and cookbooks give different ratios for this spice blend. This blend works for pies and cookies.
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
Directions
Preheat oven to 350 degrees F.
1. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and spices.
2. In a smaller bowl, whisk together pumpkin, eggs, vanilla, and melted butter.
3. Add in pumpkin seeds and cranberries. Mix together wet with dry ingredients until well combined.
4. Take a large glob of dough and shape it into a log. Flatten it on a parchment paper-lined baking sheet and repeat with remaining dough. The "logs" should be about 3-4" wide (this will become the length of the finished cookie) and no longer than 12" long (so all the dough will fit on one baking sheet).
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| Unbaked "logs" of biscotti |
Slice logs diagonally (?) using a very sharp knife or serrated knife, the latter will cause tears in the dough if you rush cutting these.
5. Place slices cut-side down onto the same parchment-lined baking sheet and bake 12-15 minutes or until dry. Can let cool in oven on the baking sheet or removed to cool on a wire rack.
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| Biscotti ready for second baking session |
