Pumpkin Gingerbread Biscotti


Makes 10-12 cookies



1 large egg

1/2 cup sugar

1/2 teaspoon baking powder

1/4 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon freshly grated ginger

1/8 teaspoon ground allspice

1/8 teaspoon salt

1/2 teaspoon vanilla

1 1/4 cups flour

4 ounces real white chocolate, chopped, or white candy melts

1/3 cup chopped walnuts



Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.


In a medium bowl, virgorously whisk egg, sugar and baking powder until mixture becomes smooth and pale yellow. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Whisk until well combined. Sift in flour and fold in with a spatula. Dough will be sticky.


Place dough on ungreased, lined baking sheet. Shape into a flat log about 3″ wide by 8″ long, using wet fingertips. Bake for 30 minutes, or until a toothpick inserted comes out clean. When cookies are done, turn oven temp to 300 degrees F.
Remove from oven and let rest for 15 minutes. Slice into 1/2″ slices, place on the baking sheet, and bake another 30 minutes, flipping each cookie halfway through. Let cool completely on a wire rack.


Once cool, prepare chopped walnuts and melt white chocolate or candy melts. Dip half of each biscotti into the white chocolate, sprinkle with a pinch of walnuts, and let set before serving.
Refrigerate, freeze, or store cookies in a resealable bag or container. They also make great gifts!