Servings: 45
Calories: 39.3kcal
Equipment
- stand mixer
- can opener
- measuring spoons and cups
- medium mixing bowl
- spatula
- baking tray
- parchment paper
- Cutting board
- serrated edge knife or bread knife
Ingredients
Dry Ingredients
- 3 c all purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp nutmeg
Wet Ingredients
- 4 egg whites OR 2 whole eggs
- 1¼ c sugar or equivalent amount of sweetener (see notes)
- 1 tsp vanilla
- 2 tbsp canola oil
- ½ c pumpkin purée
Instructions
- Preheat the oven to 350℉.
- Line your baking tray with parchment paper.
- Place the flour, baking powder, cinnamon, cloves, ginger, nutmeg and salt into a medium mixing bowl. Use a fork or wooden spoon to mix the dry ingredients together. Set aside.
- Place the egg whites, sweetener, vanilla and canola oil into the bowl of your stand mixer. Beat these ingredients together until they are slightly foamy.
- Add the pumpkin purée into the stand mixer bowl and beat it into the other wet ingredients.
- Add a portion of the flour to the wet ingredients with the stand mixer running on low. As soon as the portion of the dry ingredients is mixed into the wet ingredients, add another portion of the dry ingredients to the stand mixer bowl and continue to mix until it is incorporated. Continue this process until all of the dry ingredients have been added and incorporated into the wet ingredients.
- At the end of mixing, you will have a soft dough. Dust your hands with flour if necessary and divide the dough into two portions.
- Pick up one portion of the dough and form it into a log by rolling it between your hands or rolling it on a table or counter top.
- Place the log on the parchment lined baking tray.
- Form the second portion of dough into a log and also place it on the baking tray. Have enough separation between the two dough logs so that when they are flattened they will not touch.
- Use the heal of your hand and fingers and press the logs into a rectangles that is roughly ½" in thickness. See the photo in the post 'Making the Biscotti" section.
- Place the baking tray into the preheated oven and bake at 350℉ for 15 min. Check the cookie dough rectangles. You are looking for them to be lightly golden, appear dry and the tops will crack. If they are not done, return to the oven for an additional 2 min and check again. If they are still not done, bake an additional 2 min. I baked my cookie dough for a total of 19 min.
- Remove the baking tray from the oven when the dough is baked and let it sit for 5 min. Transfer the baked dough sheaths to a cutting board after the resting period. Use a serrated edge or bread knife and cut the dough sheaths into ½" slices.
- Place the biscotti back onto the parchment lined baking tray, cut side facing up. Return to the oven and bake for 8-9 min. You are looking for the biscotti to be lightly toasted. Remove the baking tray from the oven. Flip the biscotti over and return to the oven and bake that side for 8-9 min.
- Remove the biscotti from the oven and allow them to cool thoroughly on the baking tray or you can transfer them to a cooling rack.
- When the biscotti are thoroughly cooled, transfer them to an air tight container and store at room temperature. You can also store them in a plastic storage bag - just make sure to squeeze out all the air.
- They will keep for several weeks. I have never frozen them. I do not think they will maintain their toasted nature if frozen.
Notes
I used spoonable Truvia with stevia that is not a 1:1 replacement. Here is a conversion chart for various Truvia blends that are not a 1:1 replacement for sugar.
Nutrition
Serving: 1biscotti | Calories: 39.3kcal | Carbohydrates: 6.7g | Protein: 1.2g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 30mg | Fiber: 0.3g | Sugar: 0.1g
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