Pumpkin and Cashew Biscotti

Pumpkin and Cashew Biscotti
Contributor
Whole Foods Market

With puréed pumpkin, rich cashews, and warm winter spices layered into the dough, these crunchy biscotti make a terrific holiday gift or addition to the brunch table.

15
Servings
269
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup light brown sugar
  • 1/2 Cup pumpkin purée
  • 2 Teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 Cups whole-wheat pastry flour
  • 1 Cup raw cashews, roughly chopped
  • 1 Tablespoon pumpkin pie spice
  • 1 1/2 Teaspoon baking powder
  • 1 1/2 Teaspoon salt

Directions

Preheat the oven to 350 degrees. In a large bowl, whisk together brown sugar, pumpkin, vanilla, and eggs until well combined. In a second bowl, whisk together flour, cashews, pumpkin pie spice, baking powder, and salt. Add pumpkin mixture to flour mixture and stir until just combined.  

Using slightly damp hands, shape dough into 3 (6-by-2 1/2-inch) logs and arrange on a large, parchment-paper-lined baking sheet, spacing them a few inches apart. (This will result in medium-size biscotti. For smaller cookies, shape into 8-by-2-inch logs.) Bake until just firm and golden brown, about 25 minutes. Set aside to let cool for 10 minutes; reduce oven temperature to 300 degrees.  

Using a serrated knife, cut each log crosswise into 1/2-inch-thick slices. Arrange on 2 large, parchment-paper-lined baking sheets and bake, rotating the baking sheets and flipping biscotti every 10 minutes or so, until dried out and just crisp, 30 to 35 minutes. Let cool completely, and then serve. Store in an airtight container for up to 2 weeks.

Nutritional Facts

Total Fat
12g
17%
Sugar
11g
12%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
34g
26%
Protein
7g
15%
Vitamin A, RAE
74µg
11%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
91mg
9%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
11µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
186mg
27%
Selenium, Se
9µg
16%
Sodium, Na
230mg
15%
Water
15g
1%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.