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My favorite way to ring in the fall season is by incorporating pumpkin into some of my favorite recipes.
Biscotti is one of those cookies that I always have stored on my countertop because they’re easy to make and long lasting. A traditional fresh baked cookie can last 5 days, but because Biscotti is double baked it can last months. Bake it early fall and have a favorite pumpkin treat ready to dip in your morning coffee all season long.
Ingredients:
3 eggs
1 ½ tsp. cinnamon
1 ½ tsp. pumpkin pie spice
1 ½ tsp. vanilla extract
1 stick of butter melted (1/2 cup melted)
1 cup sugar
2 2/3 cup all-purpose flour (14 ounces)
½ cup pureed pumpkin
2 ½ tsp baking powder
½ cup semi-sweet chocolate chips
½ cup olive oil (estimated, this is only to coat hands and tray)
Directions:
If you make these, please let me know in the comments below what you thought!
All my best,
Cathy
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