Pumpkin Peanut Butter Chip Biscotti
Author: Adapted From: Just My Crazy Kitchen
Prep time:
Cook time:
Total time:
Serves: 12+
- 2 Cup Flour + 1 Cup Flour
- 1½ Teaspoons Baking Powder
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¾ Cup Sugar
- ½ Cup Unsalted Butter, softened
- ¼ Teaspoon Salt
- 2 Eggs, room temperature
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Pure Almond Extract
- 1 Cup Pure Pumpkin Puree
- ½ Cup Peanut Butter Chips
- Preheat oven to 350. Line a heavy baking sheet with parchment paper.
- In a small bowl, combine 2 cups flour, baking powder, cinnamon, and nutmeg. Set aside.
- In the bowl of a mixer, cream butter, sugar, and salt.
- Add eggs one at a time, mixing well between each.
- Mix in pumpkin and extracts.
- Add flour mixture.
- Slowly add remaining 1 cup flour until a stiff dough forms. You may not use all the flour.
- Remove bowl from mixer and fold in peanut butter chips.
- Form dough into a 13" x 3" log and place on baking sheet.
- Bake for 40 minutes.
- Remove from oven. Using a serrated knife, cut into ½"-3/4" strips.
- Place cut side down on baking sheet and bake for another 15 minutes.
- Let cool completely on cooling rack.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-13-pumpkin-peanut-butter-chip-biscotti/
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