Pumpkin Biscotti

Pumpkin Biscotti

• 5 cups White Flour
  
• 1 1/2 cups Brown Sugar
  
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp all spice
  
• 1/2 tsp salt
• 4 eggs
• 1 cup pumpkin purée
• 2 tsp vanilla extract
• 1/2 cup chopped dark chocolate or semi-sweet chocolate chips
  

1 Preheat oven to 350 F.

2 In a large bowl, sift together dry ingredients, including the spices. In a second bowl, mix the wet ingredients together until well combined. Mix the wet into the dry until well blended. Add chocolate chips or chopped chocolate and kneed until well combined. It should feel like a stiff biscuit dough. Chill for 30 minutes. Shape into 3 logs and place on a large baking sheet. I use silicon mats to bake them on.

3 Bake for 22-30 minutes, until the center is firm to the touch.

4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely. I like to cool them in the oven so that they harden up nicely. Store in an air-tight container.