A crisp, tender autumn fusion with pumpkin, matcha, and spice. Perfect alongside coffee or afternoon tea.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon matcha green tea powder
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 2 large eggs
09 - 3/4 cup granulated sugar
10 - 1/2 cup unsweetened pumpkin purée
11 - 1/4 cup neutral oil, such as sunflower or canola
12 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
13 - 1/2 cup chopped toasted pecans or walnuts
14 - 1/3 cup mini white chocolate chips
# Method:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, fine sea salt, matcha powder, ground cinnamon, and ground nutmeg.
03 - In a large bowl, beat eggs and granulated sugar until light and creamy. Incorporate pumpkin purée, neutral oil, and vanilla extract, mixing until smooth.
04 - Gradually add dry ingredient mixture to wet ingredients, stirring until just combined. Gently fold in toasted nuts and white chocolate chips if desired.
05 - Divide dough in half. With floured hands, shape each portion into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet. Flatten slightly for even baking.
06 - Bake for 25 minutes, or until firm and lightly golden. Remove from oven and allow to cool on the sheet for 15 minutes.
07 - Reduce oven temperature to 300°F. Using a serrated knife, slice logs diagonally into 3/4-inch thick biscotti.
08 - Arrange biscotti slices cut-side down on the baking sheet. Bake for 10 minutes, flip, then bake an additional 10 to 12 minutes until crisp and dry. Transfer to a wire rack and cool completely.
