Farm Family Recipes
Find Family Recipes
Recipe Details:
Back
Medjool Date & Pumpkin Biscotti
Provided by:
Natural Delights
Ingredients:
- 3 cups Flour
- ¾ cup Brown Sugar
- ½ cup Sugar
- 2 teaspoons Baking Soda
- 2 ½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- 3 Eggs, extra large, beaten
- ½ cup Pumpkin, canned
- 2 teaspoon Vanilla
- 1 cup Medjool Dates, pitted & chopped
- ¾ cup Almonds, toasted & chopped
- 12 oz. Chocolate, chopped.
Directions:
Preheat oven to 350 degrees.
In large mixing bowl, mix flour, sugar, soda, spices and salt together well.
Add the beaten eggs, pumpkin and vanilla to blend well.
Stir in the dates and almonds.
Turn dough out onto a lined baking sheet. Pressing with your hands form the dough onto a rectangle, about 2 inches thick.
Bake for 20-25 minutes. Let cool 10-15 minutes.
Transfer rectangle to a cutting board and slice vertically into 1 inch wide slices. Return slices to sheet pan.
Bake again to toast for 12-15 minutes to crisp.
Melt chocolate in a medium bowl in double boiler or microwave. With a fork drizzle chocolate back and forth over biscotti.
Let set before storing in an airtight container.
Where You Can Buy Ingredients:
| Farm Name | Owner Name | Address | Details |
|---|---|---|---|
| Bard Date Company (Powered by Peanut Patch) | - | 4322 E County 13th Street, Yuma, AZ, 85364 | View |
Popular Ingredients:
Our Latest Posts
The Power of Protein and Fiber: How Your Diet Could Improve Your Sleep
By Julie Murphree, Arizona Farm Bureau Director of Strategic Communications A good night’s sleep is often elusive in our fast-paced world, but new research…
How I’m Using Portion Control, Calorie Counting, and a Deficit to Hit My Fitness Goals
By Joel Carr, Arizona Farm Bureau Strategic Communications Manager For the past few months, I’ve been on a mission not just to lose weight but…
