Pumpkin Pecan Biscotti

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 cup brown sugar 
• 2  eggs 
• 2.8 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup pecans finely chopped
• 0.5 cup pumpkin puree 
• 1 pinch salt 
• 1 teaspoon vanilla extract 
• 0.8 cup sugar white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
3. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans.
4. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide.
5. Place the logs onto the parchment-lined baking sheet.
6. Bake in the preheated oven until lightly browned, 25 to 30 minutes.
7. Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies.
8. Place the cookies back onto the parchment-lined baking sheet.
9. Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes.
10. Let cool on wire racks.