Pumpkin Biscotti

Directions

Preheat oven to 350 degrees F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.

In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.

Add the dry mixture to the wet mixture a third at a time, stirring after each addition. The dough should be rather wet and sticky. If adding dried cranberries or toasted chopped nuts, stir them in now.

Line a baking sheet with parchment paper or a silicone mat. Sprinkle a clean surface with about 1/4 cup of flour. Scoop the dough onto the floured surface. Flour your hands and lightly knead the dough a few times. Divide the dough in half. Form the dough into 2 long logs, each about 10-11 inches long. Transfer the logs onto the lined baking sheet and use your fingers to flatten them into long rectangles. The loaves should be relatively flat, about 10 to 11 inches long, about 2 1/2 to 3 1/2 inches wide, and about 1/2-inch high.

Bake at 350 degrees F for 25 minutes, until lightly browned all over and the center is firm to the touch.

Let biscotti cool for 10 minutes and then use a serrated knife cut into 1/2 inch to 3/4-inch wide pieces. Lay the cookies cut side down on baking sheets. Bake for 15-20 minutes more, turning the cookies over halfway through the cooking. Cool completely. Store in an airtight container for up to 2 weeks.