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Melissa’s Pumpkin Biscotti

January 1, 2012

Happy New Year!! Welcome 2012! When mailing out my Christmas cookie packages I enclosed these Pumpkin Biscotti.

Funny thing, these were my favorite in the box (had trouble not engulfing myself). Yet they were only cookies of the bunch that no one raved about.

I am beginning to notice most people like the basic cookies (sugar cookies, oatmeal raisin and chocolate chip). Not that biscotti is fancy by any means. It’s a super hard Italian cookie that is meant to dunk into tea and coffee (in Latin means ‘twice-baked’ which adds to its crisp).

I think when given a selection, it’s more inherit to opt for the sweeter softer things in life, this must apply to cookies too.

Next time I make these I will increase the amount of pumpkin puree and double of spices. I think it gets lost in all the hoopla of density. Recipe with these ingredients increased is below.

3 ½ cups of flour

1 ½ cups of brown sugar

2 tsp baking powder

½ tsp salt

2 tbsp pumpkin pie spice

1 cup of canned pumpkin puree

2 eggs (beaten)

1 tbsp vanilla

2 tbsp butter

1 cup of nut (I used walnuts this time)

Melt butter in a skillet over medium heat and lightly toast nuts (slightly brown). Set aside and bring to room temperature. Combine dry ingredients in a bowl and set aside. In separate bowl, whisk together pumpkin, eggs, and vanilla.  Slowly add this mix into the dry ingredients. Once full mixed, knead in toasted nuts.  Divide the dough into 3 logs that are about 12-15” long and place on cookie sheet. Bake 25 minutes at 350 degrees and cool for 15 minutes. Cut logs into diagonal slices at ½ thick with serrated knife and place back in 300-degree oven for 15 minute. Dip half or drizzle in chocolate after cooled if that tickles your pickle.

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