Sunday, August 10, 2008

Pumpkin Biscotti


This Biscotti is simply divine and wonderfully easy to prepare.
It compliments a wide range of teas and is good with coffee as well. Perfect for showing off to your friends over a nice light snack. This would also be a good time to drop into conversation about your love for things like National Public Radio, Agatha Christie, watching polo, and the Queen of England. With these little cookies, all will be forgiven in the name of friendship.... or at the offer for seconds.

Ingredients

2 1/2 cups of wheat flour
1 cup of sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
a pinch of cloves
a pinch of salt
Replacer for 2 large eggs
1/2 of cooked pumpkin
1 tsp vanilla extract
1/2 cup dried cranberries

Sift together salt, sugar, powder and spices until well incorporated.
Whisk "eggs", pumpkin and extract. Fold the flour mixture into the pumpkin batter.
The dough will will slightly crumbly, kind of like playdough.
Knead gently inside the bowl. Lightly grease a baking sheet or cover with a sheet
of parchment paper. Now form the dough into a large log, measuring 15-20x6x1/2.
Bake for 22-30 minutes at 350ºF or until the center of your 'log' is firm to the touch.
Remove from the oven and allow to cool for about 15 minutes or until you can handle it
without burning off your digits. Cut into 1" pieces and place back on the pan on their sides.
Bake for an additional 15-20 minutes at 300ºF.