Pumpkin & Butterscotch Biscotti

Pumpkin & Butterscotch Biscotti

Pumpkin & Butterscotch Biscotti
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Preheat your oven to 350 degrees F and line 3 baking sheets with parchment paper sprinkled with a bit of flour. Whisk together your flour, baking powder, cinnamon, ginger, salt, star anise, and cloves.

Set aside. In the bowl of your mixer (or a large bowl, as this is definitely doable by hand), beat together your eggs and sugars, then add in the pumpkin and vanilla.

Pumpkin & Butterscotch Biscotti

Slowly add in the flour mixture, mixing until just moistened and scraping down the sides of the bowl as necessary. Fold in the butterscotch chips and the candied ginger.

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Tom Cooper | Elite.

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