PUMPKIN BISCOTTI

By arserrano

Ingredients

• 5 cups all purpose flour
• 1 Tbs baking powder
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Dash ground cloves
• 1 1/4 cups plus 2 Tbs sugar
• 1 cup (2 sticks) butter, softened
• 1/2 (15 oz) can solid packed pumpkin
• 2 Tbs water
• 1/2 cup chopped pistachio nuts (you can buy them already shelled)
• 1/2 cup cream cheese frosting (either make it or buy it)

Preparation

Step 1

• Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper
• Combine flour, baking powder, salt, cinnamon, ginger and cloves in medium bowl.
• Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy
• Add pumpkin and water; beat until well blended
• Gradually add flour mixture, beating at low speed until blended.
• Stir in pistachio nuts.
• Shape dough into 2 logs, each about 14 inches long and 4-5 inches wide on prepared cookie sheets.
• Bake about 40 minutes or until firm to the touch.
• Remove from oven; cool 20 minutes.
• Transfer logs to cutting board; cut into 1 inch thick slices.
• Arrange slices on cookie sheet; bake 20 minutes or until dry and lightly browned- turning once during the 20 minutes
• Cool biscotti on wire racks completely
• Microwave frosting in small bowl on high 30 seconds or until melted. Drizzle over biscotti.
• Let them dry completely