Pumpkin Biscotti

I made these for Christmas gifts and everyone loved them! They aren’t as hard as traditional biscotti, which is perfect for my tastes. For an extra special biscotti, dip on side in melted chocolate and let it harden.

ingredients

2.5 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch ginger
pinch cloves
pinch salt
2 eggs
1/2 c. canned pumpkin puree
1 tsp. vanilla extract

directions

Preheat oven to 350 degrees. Sift together flour, salt, sugar, baking powder, and spices in a large bowl. In another bowl, whisk eggs, pumpkin, milk, and vanilla. Pour into flour mixture and mix. I usually use a mixer for this. The dough will be crumbly. Lightly need the dough, flouring hands if necessary. Lightly grease a baking sheet and form dough into two logs. They should be about an inch high. Bake 22-30 minutes until center if firm to the touch. Let cook for 15 minutes. Cut diagonally into one inch sections. Turn oven down to 300 degrees. Place slices on the cookie sheet and bake for 15 to 20 more minutes. Let cool. For a harder, crisper biscotti, let the cookies sit uncovered overnight in a dry spot.