Pumpkin Biscotti

Okay friends.  So I've decided to venture into the world of fancy schmancy (yes, I said it) biscotti!  This one, I know, is not the most gourmet of flavors, but it certainly is yummy!  Any of you who usually get big plates of cookies or bags of my Christmas cookies may be getting all sorts of scrumptious biscotti this year. Here's the recipe for one of my favorite flavors - Pumpkin!  Hope you enjoy!

Pumpkin Biscotti

2 1/2 C flour
1 C sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
pinch of salt
2 eggs
1/2 C pumpkin puree
1 tsp vanilla extract

Preheat an oven to 350.  In a large bowl, mix together flour, sugar, baking powder and the spices - including the salt.  Sift together or mix very well to combine.

In a smaller bowl, whisk together the eggs, pumpkin and vanilla.  Pour the pumpkin mixture into the flour mixture.  Give it as good a stir as you can to generally incorporate the ingredients.  This will be a very dry, crumbly dough.

Flour your hands and lightly knead the dough.  You can do this in the bowl, or on a lightly floured surface.  Lightly grease a baking sheet or line it with parchment.  Form the dough into ONE large log, roughly 15-20 inches long, 6 inches wide, but only 1/2 inch thick.  Bake 22-30 minutes, or until the center is firm to the touch.  Mine took about 26 minutes.

Remove from oven and let biscotti cool on the baking sheet for 15 minutes.  Remove from the sheet and place on a cutting board.  Cut loaves into 1/2 inch slices.

Turn oven to 300 and return the sliced biscotti to the baking sheet.  Bake an additional 15-20 minutes.  Cool completely.

I like to dip these into white chocolate or melted cinnamon chips.  Enjoy!