Pumpkin Pecan Biscotti

Name: Pumpkin Pecan Biscotti
Total time: 90
Yield: 36
Ingredients: 2 ¾ cups all-purpose flour; ¾ cup white sugar; ½ cup brown sugar; 1 ½ teaspoons baking powder; 1 pinch salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 2 eggs; ½ cup pumpkin puree; 1 teaspoon vanilla extract; ¼ cup finely chopped pecans

Recipe by jowolf2 from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

36 servings

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2 ¾ cups all-purpose flour
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¾ cup white sugar
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½ cup brown sugar
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1 ½ teaspoons baking powder
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1 pinch salt
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1 teaspoon ground cinnamon

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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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2 eggs
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½ cup pumpkin puree
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1 teaspoon vanilla extract
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¼ cup finely chopped pecans

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
Bake in the preheated oven until lightly browned, 25 to 30 minutes.
Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.