Pumpkin Biscotti
photo by www.thefrugalfew.com
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
75 cookies
- Serves:
- 50
ingredients
- 6 cups pumpkin
- 3 1⁄2 cups sugar
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon ground cloves
- 2 teaspoons cinnamon
- 8 ounces ground almonds
- 8 ounces chopped almonds
- 2 teaspoons baking soda
- 2 pinches salt
- 1 dash vanilla extract
- 3⁄4 cup brown sugar
- 9 1⁄2 cups flour
- 2 eggs, plus
- 2 egg yolks
- 2 egg 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!
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RECIPE SUBMITTED BY
<p>I'm a former military wife, pilot, reporter and school teacher. I'm a current cook, blogger, daredevil gardener and mother to homeschooled and publicly schooled kids. I don't cook with recipes, but am frequently asked for mine, so I write mine down. Food is life and I've done a lot of livin'!</p>