Pumpkin White Cashew Biscotti

Here is something for you to enjoy during the cool and crisp fall mornings and evenings! Enjoy dunking pumpkin flavored biscotti with bits of crushed white coating cashews into a warm cup of coffee or tea. Happy baking, happy dunking, happy sipping, and HAPPY FALL!

Pumpkin White Cashew BiscottiPumpkin White Cashew Biscotti

Ingredients:

1 c. brown sugar

½ c. pumpkin puree

2 tsp. vanilla

2 eggs

2 ¾ c. flour

1 c. Marie’s White Coating Cashews (about 1/3 lb.), roughly chopped

1 TBSP pumpkin pie spice

1 ½ tsp. baking powder

1 ½ tsp. sea salt

Marie's White Coating for drizzle (about a ½ lb.)

Instructions:

  1. Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the brown sugar, pumpkin, vanilla and eggs.
  3. In a large bowl, whisk together the dry ingredients, plus cashews.
  4. Add the wet ingredients to the dry and stir until just combined. The dough will be sticky.
  5. Pour dough out onto prepared baking sheet and flatten out into a long, flat log (about 6 inches wide by 12 inches long).
  6. Bake for 25 minutes or until golden.
  7. Remove from oven and allow to cool for 20 minutes.
  8. Move log to a cutting board and slice the biscotti into 1-inch-thick slices.
  9. Return the slices back to the baking sheet with the cut side up.
  10. Lower the oven temperature to 300 degrees and return the biscotti to bake another 30-35 minutes or until dried out and a bit crispy.
  11. Allow to cool completely.
  12. Melt the white coating in a microwave container for 30 seconds at a time. When it is all melted, drizzle over each biscotti slice.