Ingredients
3½cupsall-purpose flour
1½cupsbrown sugar,firmly packed
2tspbaking powder
½tspsalt
2tsppumpkin pie spice
½cuppumpkin puree
2large eggs,lightly beaten
1tbspvanilla paste,or 1 tbsp vanilla extract
2tbspbutter,or margarine
1¼cupspecans,or walnuts, coarsely chopped
¼cupwhite chocolate,melted, optional
Preparation
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice; stir well.
In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
Slowly add the pumpkin mixture to flour mixture, stirring until the dry ingredients are moistened. The mixture will be very crumbly; it will gradually become moist after stirring.
Melt the butter in a large skillet over medium heat, then add the nuts. Cook, stirring constantly until the nuts are browned. Remove from heat and cool completely.
Knead or gently stir the cooled nuts into the dough. Place the dough on a lightly floured surface, then divide into 2 portions.
Lightly flour hands and shape each portion into a 2×10-inch log. Place the logs 3 inches apart on a lightly greased cookie sheet.
Bake for 24 minutes. Allow the logs to cool for about 15 minutes. Reduce the oven temperature to 300 degrees F.
After some cooling, move a loaf to a cutting board, then cut diagonally into ½-inch thick pieces. Do the same to the other loaf.
Place the biscotti with the cut side facing up on a half sheet pan, then bake for 8 minutes.
Remove the pan, then flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes.
Set all the pieces on a wire rack to cool, making sure that none of the biscotti are touching each other.
Dip a fork in the melted chocolate, then swish it over biscotti to drizzle. Alternatively, pour the melted chocolate in a Ziploc or pastry bag with a tiny corner snipped out, then squeeze it out.
Serve with tea or coffee, and enjoy!
