Pumpkin Spice Biscotti
Crisp, aromatic, and full of fall flavor, these Pumpkin Spice Pecan Biscotti are made in the Italian style — no butter, just eggs for that perfect dunkable crunch. Warm spices and toasted pecans make them the coziest companion to coffee, tea, or cocoa.
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Ingredients
- 200 g of 00 flour
- 1 tsp baking powder
- 1 tsp pumpkin spice
- Pinch of salt
- 2 medium eggs
- 45 g white sugar
- 25 g brown sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- 100 g pecan pieces optionally toasted
Instructions
- Preheat oven to 375°F. Mix dry ingredients in a bowl. Set aside.
- Whisk eggs until frothy. Add the sugar, honey and vanilla and whisk until fully combined. Add the dry ingredients and pecans and mix with a spatula until just combined. Don't overmix.
- Shape into a rectangle on a parchment-lined baking sheet. (I did a 8 x 4 inch rectangle.) Use a dough scraper to help.
- Bake for 20-23 minutes until lightly browned, rotating halfway.
- Remove and cool for about 15 minutes. Then slice into ¾-inch pieces (about 10 slices if using the 8 x 4 inch size).
- Place flat down on a baking sheet and bake at 325°F for another 10-12 minutes, flipping halfway, until the edges are golden brown.
Nutrition
Calories: 190kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 56mg | Potassium: 81mg | Fiber: 2g | Sugar: 9g | Vitamin A: 54IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg