Pumpkin and Walnut Biscotti

Pumpkin and walnut biscotti are perfect with a warming mug of coffee or cider on a brisk autumn afternoon.

Dry Ingredients:
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon cardamom
1½ cups chopped walnuts (reserve ½ cup for topping)

Wet Ingredients:
6 tablespoons butter
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla

Glaze:
1 cup confectioner’s sugar
½ cup water (plus more water as needed)

View the full recipe at Lydia’s Flexitarian Kitcchen →