Prep 20 min
Suggested Total 1 hour 25 min
2.5 cups all purpose flour
1 cup granulated sugar
1/4 cup unsalted raw shelled pumpkin seeds
2 tsp pumpkin-pie spice
1.5 tsp baking powder
1/8 tsp salt
1/2 cup pumpkin puree
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1/4 cup coarse sugar (I found at Bulk Barn)
PREHEAT oven to 300F. Line a baking sheet with parchment paper. In a large bowl stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt. In a separate bowl, whisk eggs with pumpkin puree, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
TRANSFER dough to a lightly floured surface. Shape into two long, flat logs, about 2in. wide and 1/2in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centers are firm to the touch.
REMOVE from oven and let cook 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.
(I baked pieces for 1 hour)
MAKES 42 BISCOTTI (uummmm… made 35 pieces for me)
per biscotti: 79 calories, 1g protein, 12g carbs, 3g fat, 21mg sodium.
pg 262 october 2010/chatelaine
PS: I also drizzled mine with… you guessed it… chocolate. So, that would, potentially change the calorie count, and everything else. Oh well. ;o)