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Pumpkin Biscotti

Katie Marggraf, of Sweet Pea Baking Co. in Portland, OR show us one of their most popular menu items. These biscotti are to die for.

Pumpkin Biscotti


Baking sheet, lined with parchment paper
Preheat oven to 375°F

1 cup granulated sugar
1/4 cup Earth Balance margarine
1 tablespoon Ener-G Egg Replacer
2 tablespoons water
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 cup all purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup vegan white chocolate chips or vegan semisweet chocolate chips
1/2 cup chopped pecans

1. In a stand mixer bowl, beat together Earth Balance and sugar for a couple minutes, until slightly fluffy. Add pumpkin, beating again for another couple of minutes. Add vanilla, egg replacer and water and beat again until well combined. Add flour, baking powder, spice and salt to the pumpkin mixture, mixing just until incorporated. Add chocolate chips and pecans and gently blend.
2. On prepared baking sheet, divide dough into two rectangles. Bake in preheated oven for 20 minutes. Remove from oven and let cool for 10 minutes. Cut logs into slices and place back on baking sheet. Bake biscotti another 10-15 minutes, or until lightly browned and toasted. The biscotti will be slightly soft in center but will harden as they cool. Let biscotti cool on baking sheet.

Copyright © 2008 Katie Marggraf

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