Pumpkin Spice Biscotti

[Guest guest]

I love Biscotti and will be trying these for Thanksgiving.

 

Makes about 36 biscotti

 

Add 1/2 cup shelled pumpkin seeds for extra color, flavor, and a satisfying

crunch.

 

1/2 cup rolled oats

 

3 cups unbleached white flour,

 

or more

 

1/2 teaspoon each, baking soda

 

and baking powder

 

2 teaspoons cinnamon

 

1 teaspoon ground ginger

 

1/2 teaspoon nutmeg

 

1/4 teaspoon salt

 

1/8 teaspoon cloves

 

3 large eggs

 

1 cup brown sugar

 

1/2 cup puréed pumpkin, fresh

 

or canned

 

3/4 cup lightly toasted walnuts

 

or pecans

 

Cooking spray or oil

 

Preheat oven to 350º. Lightly spray or oil a baking sheet, or line with

parchment paper or a nonstick mat.

 

In large mixing bowl combine oats, flour, baking soda, baking powder,

cinnamon, ginger, nutmeg, salt, and cloves. Mix well.

 

In a blender or food processor, blend eggs until frothy. Add brown sugar and

pumpkin, blend until smooth. Make a well in the dry ingredients, add pumpkin

mixture, and stir until incorporated, adding more flour, if needed. Add nuts.

(Knead by hand if necessary.)

 

On a lightly floured board, divide dough in half and roll into 2 14-inch

logs. Place logs on prepared sheet, then flatten to about 1 inch high. Bake for

25

to 30 minutes or until lightly browned. Remove from oven and let cool

completely.

 

Reset oven to 325°. If you have one, lay a heat-proof rack or a pizza screen

on a baking sheet. Slice cookies on the diagonal, about 1/2-inch wide. Place

slices flat on rack, screen, or baking sheet and bake for 25 minutes. (If using

a baking sheet alone, flip cookies over halfway through baking, for even

browning.) Remove from oven and let cool on a rack.