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Pumpkin Biscotti

2 1/2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Pinch ginger
Pinch cloves
Pinch salt
2 eggs
1/2 cup pumpkin purée
1 tsp vanilla extract

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 12-15 inches by 4-5 inches. Bake for 22 minutes at 350 F.

Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch long pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space.

Makes approximately 15 cookies.

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