Pumpkin Biscotti
A delicious use for pumpkin in the fall. This recipe uses pumpkin roasted from a fresh pumpkin. Canned pumpkin can also be used.
READY IN: 1hr 15mins
SERVES: 50
YIELD: 75 cookies
UNITS: US
INGREDIENTS
Nutrition- 6cups pumpkin
- 3 1⁄2cups sugar
- 1⁄2teaspoon ginger
- 1⁄4teaspoon ground cloves
- 2teaspoons cinnamon
- 8ounces ground almonds
- 8ounces chopped almonds
- 2teaspoons baking soda
- 2pinches salt
- 1dash vanilla extract
- 3⁄4cup brown sugar
- 9 1⁄2cups flour
- 2
- 2egg yolks
- 2egg whites
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!