Pumpkin Biscotti

READY IN: 1hr 15mins
SERVES: 50
YIELD: 75 cookies
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Mix all ingredients except 2 egg whites thoroughly with hand or counter mixer. Refrigerate overnight or longer.
  • Form into long logs on cookie sheet. Brush with 2 remaining egg whites.
  • Bake at 375 for 25-35 minutes until the consistency of a firm loaf of bread.
  • Slice into biscotti slices with sharp knife, lay flat on cookie sheet.
  • Return to oven and bake at 275 for 35 to 45 minutes until very hard.
  • Dip in coffee, cocoa or milk and enjoy!