This healthy Pumpkin Biscotti is easy to make, it's WW friendly and a delicious treat for fall . It's ideal for using up leftover pumpkin puree as you only need ½ cup. It's also ideal for bringing along to a fall work or weekend breakfast potluck.
Heads up: There is a 2 hour chilling time before baking!
Chop the apricots and pecans (separately) into small pieces in your food processor or by hand. Set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add fat-free cream cheese, sugar, baking powder, baking soda, cinnamon and pumpkin spice and salt; beat until combined. Beat in pumpkin puree.
Beat in the 2 eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
Stir the pecans and apricots into the mixture. *Cover and refrigerate for 2 hours or until dough is easy to handle.
Preheat oven to 350 degrees F/ 175 degrees C and spray a large cookie sheet with non-stick cooking spray or line baking sheet with parchment paper. Divide dough in half. Shape each half into a 12 inch long logs about 4 inches wide and ½-3/4 inch high. Place logs about 2 inches apart on prepared baking sheet.
Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
Bake loaves in preheated oven for 25- 30 minutes or until light brown.
Cool loaves on cookie sheet for 1 hour or until completely cooled.
When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch slices.
Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom. Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp.
Transfer to wire cooling rack and let biscotti cool. Serve and/or store in sealed container (see "storage" in NOTES).