Pumpkin Biscotti

1 cup dark brown sugar

1 cup granulated sugar

8 oz margarine or butter

3 eggs

4 c flour

3 tsp baking powder

1  c toasted  pecan pieces

4 tsp pumpkin spice

4 tsp maple extract

Cream sugar and butter

Add eggs  mix well

Add baking powder and flour sift or mix with a fork

Add pumpkin spice & maple extract

Add toasted pecan pieces

Weigh out 13 oz or so

Shape into log place on a cookie sheet flatten a little brush with water

Bake at 350 for 17 min

Smash a little to let the air out finish for 8 min more

Let cool and enjoy!

This recipe will make your house and your mouth feel like autumn.

2 Comments Add yours

  1. JERRY HUNTER says:

    Jackson it doesn’t say how much pumpkin puree to use.



    1. Edom Chef says:

      Hey Jerry. No puree in this recipe. It makes the biscotti too wet. Pumpkin Spice does the trick.


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