# Components:
→ 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
# Preparation Steps:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, matcha powder, cinnamon, and nutmeg in a medium bowl.
03 - In a separate large bowl, beat eggs and sugar using a whisk or electric mixer until pale and creamy. Blend in pumpkin purée, oil, and vanilla until smooth.
04 - Gradually stir the dry mixture into the wet ingredients just until combined. Fold in nuts and white chocolate chips if desired.
05 - Divide dough in half. Dust hands lightly with flour and shape each portion into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet. Slightly flatten for uniform baking.
06 - Bake for 25 minutes, or until firm and lightly golden. Transfer the baking sheet to a wire rack and let logs cool for 15 minutes.
07 - Lower oven temperature to 300°F. Carefully cut logs diagonally into 3/4-inch thick slices using a serrated knife. Arrange each piece cut-side down on the baking sheet.
08 - Bake for 10 minutes, flip each biscotti, then bake an additional 10–12 minutes until crisp and dry. Allow biscotti to cool completely on a wire rack.
