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Pumpkin Biscotti

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Ingredients

  • 3 1/2 cups flour, sifted
  • 1 1/2 cups brown sugar, packed
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 tbsp vanilla
  • 1 tsp orange extract
  • 1 cup chopped pecans
  • 1 1/2 tbsp melted butter
  • 1/2 cup white chocolate chips
  • 1 tbsp shortening

Directions

  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients and mix with whisk.
  3. Combine pumpkin, eggs and extracts. Mix well with whisk.
  4. Add pumpkin mixture to dry ingredients. Will be crumbly.
  5. Melt butter in pan and add pecans. Let pecans brown a bit and then let cool. Add to dough.
  6. Knead until dough forms then split into two logs.
  7. Bake for 20-25 minutes then let rest for 10 minutes before slicing. Turn cookies on side then return to oven for 20 minutes at 300 degrees, flipping halfway through.
  8. When cooled completely, melt chocolate chips and shortening in microwave. Drizzle over cookies.

Ferraro Items

  • ‍1530030 - Ferraro Flour 50lb
  • 2020060 - Brown Sugar 50lb
  • 2000146 - Baking Powder
  • 0940125 - Large Eggs Country Brand
  • 0920955 - Salted Butter Blocks
  • 2000210 - Vanilla Extract Imitation
  • 5050001 - Pecan Pieces

Bon Appétit!