These delicious pumpkin biscotti are a distant relative of the famous Italian cookies from Prato. I used the same double baking method to be sure that these cookies become super crunchy. The addition of the pumpkin gives it a beautiful orange color while the cinnamon, ginger and nutmeg, give a slight spicy aftertaste. I decorated these cookies with white chocolate and stuffed them with delicious orange marmalade that softens the biscotti and adds a delicious fruity note. These pumpkin cookies are egg-free and very easy to prepare. One leads to another.
If you intend to add marmalade your cookies will become softer. Otherwise keep them in closed jar and they should remain crispy for at least a week.
lot of love. B.
P.S. If you like the double cooking method in the different types of biscotti I also recommend my Olive oil biscotti with muesli.
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