Pumpkin Biscotti

Try these for the next halloween party

These are the best biscottti we’ve made since the last time we made biscotti. OK, seriously these are fantastic. Earlier this fall we tried to make pumpkin spice cookies and they turned out too cakey. So we turned to our tried and true biscotti recipe, made some adjustments and viola. Actually, we just waited until midnight and our regular biscotti turned into pumpkin.

Pumpkin Biscotti

• 2 1/2 cups flour
• 1 cup sugar
• 1/2 cup brown sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 eggs
• 1/2 cup pumpkin puree
• 1 tbsp maple syrup

Preheat oven to 375. Butter and flour a baking sheet. In a large bowl, mix flour, salt, baking powder, sugars and spices. Create a well in the center. Add eggs, pumpkin and maple syrup. Stir until incorporated. This will take a few minutes to incorporate, but don’t add extra liquid the dough will be wetter than it seems at first. Drop dough onto baking sheet in one even logs, about four inches wide and 12-14 inches long. Bake until golden and firm. Let cool for 10 minutes. Lower heat to 325. Once biscotti has cooled slightly cut them at a diagonal in roughly 1/4-1/2 inch slices. Stand upright on baking sheet and return to oven. Cook for 10 minutes longer.

Another great pumpkin dessert:

Pumpkin Bread with Chocolate and Molasses

Just a little pat of butter