1/2 cup (1 stick) butter, melted and cooled to room temperature
1 cup pecans, chopped
1/2 cup fresh cranberries
Instructions
Position one of your oven racks in the center. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, and salt; set aside.
In large bowl, beat the eggs and sugar with the whisk attachment of an electric mixer on high speed until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and stir to blend.
Using the paddle attachment of your mixer on low sped stir in the butter, nuts, cranberries, and raisins.
Gradually stir in the flour mixture until the dough comes together in a ball.
Place the dough on a work surface dusted with flour. Lightly dust your hands with flour and shape the dough into a 4 inch by 14 inch log. The dough will be sticky so you may need to add more flour to your hands and the work surface as you go along to accomplish this.
Carefully pick up the log and place in on your prepared baking sheet. (if the log is too long for your baking sheet, cut it in half and place each half on a separate baking sheet since the dough will spread as it bakes.
Place the baking sheet on the center rack of your oven and bake for 50 minutes, or until the top of the log is golden brown and feels firm when you press it with your finger.
Place the baking sheet on a wire rack and allow the log to cool to room temperature.
Place the log on a cutting board.
Using a serrated knife, cut the long on a slight diagonal into 1/2-inch slices.
Place slices on the baking sheet cut side down.
Bake the biscotti another 25 to 30 minutes, or until they are crisp and golden brown.
Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.
Originally Submitted
10/31/2011
0 Out of 5 from
0 reviews
You can add this Pumpkin Cranberry Biscotti (3pts) recipe to your own private DesktopCookbook.
 Recipe "Pin It"){kind=logo}
