This morning, I was looking for another recipe to take to a gathering this afternoon. Rodelle Brownies (they are already posted on the blog) was already in the oven to take, but I wanted something else and since we received a little rain and dark skies this morning, it seemed appropriate that something pumpkin should be made. I googled Pumpkin Biscotti and this recipe sounded just perfect. It turned out great and was so easy. Have enough pumpkin puree left to make another batch and place in the freezer for next weekend when I can take it to a tea.
4 tables softened butter
2/3 cup granulated sugar
1 1/4 teas pumpkin pie spice
3/4 teas ground cinnamon
1 1/2 teas baking powder
1/2 teas salt
1 large egg
1/2 cup pumpkin puree
2 cups flour
2/3 cup chocolate chips (when the stores begin to get in the cinnamon flavored chips, I will use those instead)
1/2 cup chopped pistachios
Sugar for topping
Preheat oven to 350. Line a baking sheet with parchment paper or very lightly grease the baking sheet (about an 18″x13″ sheet)
In a medium size bowl, beat the softened butter, sugar, spices, salt & baking powder until smooth.
Beat in the egg and pumpkin puree.
Putting the mixer on low speed, add the flour, incorporating until mixed well.
Add the finely crushed pistachios and chocolate chips to the batter and stir them in well.
Mixture will be sticky.
Divide dough into 2 halves and place on baking sheet. With a little flour on your hands, shape each half into a football shaped log. About 1/2 -2/3″ thick.
Sprinkle a little sugar over the top of each half and place in preheated oven for about 25 minutes. Remove from oven and reduce oven temp to 325. Let biscotti stand for about 5 minutes then using a serrated knife, cut biscotti into 1/2″ to 3/4″ slices diagonally and place each slice down flat on one side. Return to oven and leave in about 10 minutes. Remove from oven, turn over each slice and bake again for about 10 mins. Turn oven completely off, leaving the door ajar and leave the biscotti in to cool completely in oven.
Biscotti can be frozen after completely cooled or stored in airtight container for about 4-5 days.
*taken from King Author Flour recipes