PUMPKIN BISCOTTI RECIPES

Steps:

• Preheat oven to 350°F Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
• In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients. The dough will be crumbly.
• Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
• Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Steps:

• Combine the sugar, eggs, olive oil, vanilla, and pumpkin. Mix to combine.
• Add dry ingredients and stir to create a wet, sticky cookie dough.
• Divide the dough in half, and shape into two long logs of cookie dough. It's helpful to wet your hands when shaping the dough so the dough won't stick to your hands.
• Bake at 325 degrees for 30 minutes.
• Let cool for 10 minutes, then cut into slices.
• Arrange the slices on a cookie sheet, and bake at 275 for an additional 10 minutes per side (20 minutes total).