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Pumpkin Nutella Biscotti
Course: RecipesIngredients
3 3/4 c flour (or GF flour)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tsp pumpkin spice
4 eggs
1 1/4 c sugar
5 Tbs butter, softened
3/4 c pumpkin puree
1 tsp vanilla
Directions
- Preheat oven to 350 degrees and grease a large cookie sheet or line with parchment paper.
- In a bowl combine dry ingredients and mix well.
- In a separate large bowl or stand mixer beat eggs and sugar. Add butter, pumpkin puree, vanilla and mix. Add dry ingredients and mix well. On the cookie sheet divide dough equally into 3 heaps. Shape into logs about 7-10″ long and 2″ high. (TIP: use a small amount of butter or flour on your hands to prevent sticking and allow you to shape the loaf)
- Bake for 25- 30 minutes or until golden on the bottom.
- Remove from oven and allow to cool on wire racks for 5 minutes.
- Cut logs into 1 inch segments and place cut side down on cookie sheet. Bake 10 minutes.
- Flip cookies over and bake an additional 10 minutes.
- Place on cooling racks and allow to cool completely.
- Top with Nutella.
Notes
- You can replace the flour with GLUTEN FREE flour (I like Bob’s Redmill or Cup4Cup) and you would never even know they were gluten free!
- For a “better for you” version, replace the Nutella with Hu Kitchen milk chocolate hazelnut butter bar.
- Option: add 3/4 scoop Just Ingredients Pumpkin Protein Powder and decrease flour to 1 cup.
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