Recipe by jowolf2
"A great fall favorite."
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2 3/4 cups
1 1/2 teaspoons
finely chopped pecans
This recipe was easy and very good. On the second batch I cut down on the nutmeg to 1/4 tsp. as I'm not fond of nutmeg and added 1/4 tsp. of cloves (my favorite).
I did as one reviewer suggested and used 1 cup pumpkin and only one egg. Since I only used one egg I used 2 teaspoons baking powder. I also added 1/4 tea cloves since I love them. Another reviewer said it made too much dough. I got two logs that were 8" X3".
This makes way too much dough for only 2 logs 10" X 2" each! Mine turned out about 10" X 6" each and made 30 cookies. I didn't have parchment, so I used waxed paper instead, which made them very moist on the bottom. I would like to have instructions on how to know when they are done. The one other time I made biscotti, I noticed it seemed rather heavy, so I added a pinch more baking powder to this recipe and liked the results. I noticed when they were baking there wasn't much aroma, and found they didn't have much pumpkin flavor, but were good anyway. I might try cutting back to one egg and adding another 1/4 cup pumpkin next time. Not sure how that would work.
I just got done making this. Delicious! First from-scratch bakery item (outside of home-ec) It was a success in my book!
use an electric knife for sliceing works great
These were good, but not great. I really enjoyed the flavor and the pecans added a nice touch, but there was something odd about the texture. After they came out of the oven I tried one and it had a consistency almost like play-dough, kind of dry and chewy, which makes me think that there was too much flour. I'll definitely make these again, but will play around with the measurements of dry vs. wet ingredients.
I used 1 c pumpkin and 1 egg with the baking powder as suggested-- with some additional spices, I found this biscotti to still be very bland, as stated by another reviewer.... there's not enough of anything and I couldn't find a way to save this with toppings.
Delicious! Makes a nice, hard biscotti that stands up to dipping. The spices were perfect. A great recipe for using that last bit of leftover pumpkin.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pecan Biscotti
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 9
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