Pecan Biscotti
 
Ingredients
  • 1¾ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 325°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until combined.
  3. In a medium bowl, whisk together eggs, oil, and vanilla until combined. Stir egg mixture and pecans into flour mixture until combined. Form dough into 2 (8×1½-inch) logs on prepared pan. Bake for 20 minutes. Remove from oven, and let cool for 15 minutes.
  4. Reduce oven temperature to 225°. Cut logs into ½-inch-thick slices. Place cut sides down on pan, and bake for 15 minutes. Turn biscotti over, and bake 15 minutes more. Remove from pan, and let cool completely on wire racks. Store in airtight containers for up to 5 days.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pumpkin-creme-brulee-with-pecan-biscotti-recipe/