This is one of my own go-to favourite recipes. They are crisp, spicy and festive - a wonderful coffee klatch biscotti or gift of baking. I almost always coat one side of these with melted white chocolate which I flavor with cinnamon or orange oil. My favorite swaps for this recipe is to use sweet potato which I might have on hand as leftovers. Either option is wonderful.
In a mixer bowl, blend the butter, brown sugar, white sugar, eggs, vanilla and then blend in the pumpkin puree. Fold in the spices, salt, baking powder, baking soda, and most of the flour. Blend to make a stiff dough. Add in a bit more flour if required to make a stiff but soft batter.
Divide dough in four; on a lightly floured board, using your hands, shape each one into a 10-inch log. Place the logs on each prepared baking sheet. (The logs are small but if you find there’s not enough space on your baking sheet, prepare another set and bake one pan at a time.)
Cool biscotti 15-20 minutes or until you can easily handle it. Using a very sharp, long serrated knife, slice the log into 10-15 slices.
Place biscotti back on baking sheet and
Melt the chocolate and coat one side of the biscotti with melted chocolate. Chill to let it set.
© 2016 Marcy Goldman. All rights reserved.