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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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cookie Ingredients:
2 cups all-purpose flour |
1 3/4 cups whole-wheat flour |
1/2 cup sugar |
1/2 cup splenda no calorie |
1 tsp pumpkin pie spice |
1/2 tsp baking soda |
1/2 tsp baking powder |
1/4 tsp salt |
1 cup canned pumpkin |
2 eggs |
1/4 cup vegetable oil |
1 tbls grated orange zest |
1/2 tsp vanilla extract |
1/2 tsp orange extract |
1 1/2 cups toasted walnuts |
Directions:
1. ?Preheat oven to 300°. Stir together the dry ingredients: flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
2. ?In a smaller bowl, whisk pumpkin, eggs, oil, orange zest and extracts together. Add pumpkin mixture to the dry, flour mixture; beat until a soft dough forms. Turn it all onto a lightly floured surface. Add walnuts and knead for several minutes or until walnuts are evenly dispersed throughout dough.
3. ?Divide dough into thirds. On a lightly greased baking sheet, shape each piece of dough into a loaf (2 x 10 loaf). Place loaves onto baking sheet approximately 3 inches apart.
4. ?Bake for 45 minutes or until loaves are golden brown. Cool ten minutes on baking sheet.
5. ?Cut loaves diagonally into 1/2 inch slices. Lay them on a baking sheet and bake 15 minutes on one side, and 15 minutes on the other side.
6. ?Place cookies on a wire rack to cool completely, then store in an airtight container. Makes 3-1/2 dozen Biscotti cookies.
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