Pumpkin+Biscotti

Pumpkin Biscotti

2 3/4 cups of flour

 3/4 cup of white sugar

 1/4 cup of brown sugar

 1 1/2 teaspoons of baking powder

 a pinch of salt

 2 eggs

 1/2 cup of pumpkin puree

 1 teaspoon of vanilla extract

 1/4 cup of chopped pecans

 1 teaspoon of cinnamon

 1/2 teaspoon of nutmeg

 1/4 teaspoon of ginger To prepare the biscotti, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Combine the flour, sugars, baking powder and spices in a large bowl. Beat the eggs, pumpkin and vanilla in a separate bowl, and stir in the pecans. Add the dry ingredients, and stir until a stiff dough has formed. Halve the dough, and form each half into a 10-inch long and 2-inch wide log. Place the logs on the baking sheet, and bake for about 30 minutes or until they are lightly browned. Remove them from the oven, and allow the logs to cool for five minutes. On a clean work surface, slice the logs into individual cookies with a sharp knife, and bake for about 8 minutes on each side. Once the biscotti is crispy, remove the cookies from the oven, and allow them to cool on wire racks.