Pumpkin Biscotti
| Nutrition Information | |
| Calories: | 80 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 25mg |
| Sodium: | 45mg |
| Carbohydrates: | 17g |
| Dietary Fiber: | 1g |
| Sugars: | 5g |
| Protein: | 2g |
| Vitamin A: | 1250iu (25%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 20mg (2%) |
| Iron: | 0.7mg (3%) |
Ingredients
Instructions
These cookies won't last long!
2 large eggs
1/2 cup sugar
2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
2 cups all-purpose flour
1 teaspoon baking powder
Preheat oven to 375º. Lightly spray a nonstick baking sheet with oil.
Image source: GrumpysHoneyBunch.com
Combine eggs, sugar, spice and pumpkin in mixing bowl. Stir in flour and baking powder.
Form two 9-inch long, flat loaves on a nonstick baking sheet; use wet hands since the dough is very sticky.
Bake for 30 minutes or until firm in center. Cool on a rack for 15 minutes.
Slice like bread in 1/2 inch pieces. Arrange the slices cut-side up on a nonstick baking sheet and bake again at 375º for 25 minutes or until crisp and lightly golden.
Cool thoroughly; store covered.
Total Preparation & Cooking Time: 65 min. (10 Prep, 55 Cook)
User Feedback
(Page 1 of 1, 2 total comments)Judith Valente
I like biscotti cookies. This sounds yummylicious!
posted Oct 21st, 2011 9:01 amAndrea
YUM! These are wonderful! A perfect use of pumpkin for the fall!
posted Oct 7th, 2010 1:19 pm