3 cups of flour
1 cup of sugar
1 cup pumpkin puree
2 Tbsp butter, softened
1 tsp vanilla extract
1 tsp baking powder
1 Tbsp ginger
1 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp of cloves
1/8 tsp allspice
Sift together flour, baking powder and spices, set aside.
Cream together butter and sugar until well incorporated (it won’t cream perfectly), about 3 minutes by hand. Combine eggs, pumpkin and vanilla, and beat until smooth, about 2 minutes.
Add flour mixture and stir well. If dough is still really wet to the touch, you can chill it for 15-20 minutes to make it easier to handle or dust with flour.
Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12-15 inches long. Place the loaves 3-4 inches apart on a prepared or non-stick baking sheet.
Bake for 30 minutes or until golden brown. Let cool for 10-15 minutes (or until you can handle the loaves without burning yourself) on the baking sheet or a cooling rack.
With a serrated or extremely sharp kitchen knife, cut diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet.
Bake for 20-24 minutes, turning over once. Transfer to a wire rack to cool.
Makes about 2 dozen.
This recipe can use fresh or canned unsweetened pumpkin puree. During the second bake, you’ll be able to determine if your biscotti is drying out well enough. If the cookies still feel soft when you flip them, you might want to reduce your heat and let them bake a little longer than suggested. Biscotti is supposed to be a firm, dry cookie.
You could dip or drizzle with chocolate or something else, I suppose, but we tend to prefer our biscotti without decoration.