Pumpkin Biscotti

Fremgangsmåte

1. Whisk flour, baking powder, salt, spices:

   Preheat oven to 350°F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.

2. Whisk wet ingredients and sugar:

   Preheat oven to 350°F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.

3. Combine dry with wet ingredients:

   Add the dry mixture to the wet mixture a third at a time, stirring after each addition. The dough should be rather wet and sticky.

4. Form the dough:

   Line a baking sheet with parchment paper or a silicone mat.

   Sprinkle a clean surface with about 1/4 cup of flour. Scoop the dough onto the floured surface. Flour your hands and lightly knead the dough a few times.

   Divide the dough in half.

   Form the dough into 2 long logs, each about 10-11 inches long.

   Transfer the logs onto the lined baking sheet and use your fingers to flatten them into long rectangles.

5. Bake:

   Bake at 350°F for 25 minutes, until lightly browned all over and the center is firm to the touch.

6. Slice biscotti and bake again:

   Let biscotti cool for 10 minutes and then use a serrated knife cut into 1/2 inch to 3/4-inch wide pieces.

   Lay the cookies cut side down on baking sheets. Bake for 15-20 minutes more, turning the cookies over halfway through the cooking.

   Cool completely.

   Store in an airtight container for up to 2 weeks.