- 1 cup light brown sugar
- 1/2 cup pumpkin purée
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 1/2 cup 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 fine sea salt
Using slightly damp hands, shape dough into 3 (6x2 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 8x2-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°F.
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 halfway through, 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.
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