Pumpkin Pecan Biscotti

Recipe View Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. (5 minutes)

Recipe View In a separate bowl, whisk eggs, pumpkin puree, and vanilla extract until smooth. Stir in chopped pecans. (3 minutes)

Recipe View Pour the wet ingredients into the dry ingredients and stir until a stiff dough forms. (2 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 10 inches long and 2 inches wide. (10 minutes)

Recipe View Place the logs onto the prepared baking sheet. (2 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until lightly golden brown. (30 minutes)

Recipe View Remove from oven and let the logs cool on the baking sheet for 5 minutes. Then, transfer them to a cutting board. (5 minutes)

Recipe View Using a serrated knife, carefully slice each log into 1/2-inch thick biscotti. Use a gentle sawing motion to avoid crumbling. (10 minutes)

Recipe View Arrange the biscotti, cut-side up, back on the baking sheet. (3 minutes)

Recipe View Return to the oven and bake for 8 minutes. Flip the biscotti and bake for another 8 minutes, or until crisp and golden brown. (16 minutes)

Recipe View Transfer the biscotti to wire racks to cool completely. Enjoy! (5 minutes)