Pumpkin Biscotti

Katie Marggraf, of Sweet Pea Baking Co. recently shared her recipe for Pumpkin Biscotti on the cooking show of EverydayDish.tv. I love pumpkin, I love biscotti and I love Sweet Pea, so I had to give it a go. Here is my variation:

2 cups evaporated cane juice sugar
1/2 cup Earth Balance butter
2 tablespoon Ener-G Egg Replacer
4 tablespoons water
1 cup pumpkin puree
2 teaspoons vanilla extract
4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup chopped pecans

Preheat oven to 375 degrees. In a mixing bowl, beat together the butter and sugar. Add pumpkin and beat again. Add vanilla, egg replacer and water and beat until well combined. In a small bowl, sift flour, baking powder, spices and salt; then add to the pumpkin mixture and beat just until blended. Stir in pecans by hand. On a floured surface, shape dough into two rectangular logs and transfer to prepared baking sheets. Bake at 375 degrees for about 20 minutes. Remove from oven and let cool for about 10 minutes. Cut logs into slice and place on baking sheet cut side down. Bake biscotti for another 5 minutes or so; flip each piece and bake another 5 or 10 minutes until lightly browned and toasted. Let cool on baking sheet before transfering to airtight container.

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