Pumpkin Biscotti

Gather the ingredients - * Butter * Brown sugar * Eggs * Pumpkin puree * Vanilla extract * Flour * Almond flour * Baking powder * Cinnamon * Pecans

– Add the softened butter and brown sugar to the  bowl of a stand mixer fitted with the paddle attachment.  Beat on medium  speed until the butter is light and fluffy. – Next,  add the eggs, pumpkin puree, and vanilla extract and mix.

– Once all of the wet ingredients are incorporated, add the all-purpose flour, almond flour, baking powder, and cinnamon. – Mix just until a shaggy dough forms.  Then, add the pecans and mix to combine.

Transfer the dough to the parchment lined baking sheet and shape it into two logs that are approximately 8" long and 1" tall.

– Bake for 20-22 minutes, or the loaves are just starting to brown around the edges. – Remove  the loaves to a cutting board and slice them into 1" pieces.  Place the  biscotti cut side up on the baking sheet and bake for an additional  20-25 minutes.

Allow the biscotti to cool completely and then transfer to an airtight  container and store at room temperature for up to five days.

Full recipe at mildlymeandering.com