Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti:

Biscotti is a great treat for all of us who are a little intimidated by baking. Easy and tasty and kinda fun to make! Very versatile. Its flavor can be changed by incorporating add-ins, coating it with something sinfully delicious, and then rolling it in a crunchy topping .Biscotti is impressive and very grown up in flavor. Not too sweet and ready for a good dunk in some coffee, tea or even wine. YUM!

Recipe:
3 ½ cups flour
1 ½ cups brown sugar
2 tsp baking powder
½ tsp salt
2 tsp pumpkin pie spice
½ tsp cinnamon
½ cup solid-packed canned pumpkin ( not pumpkin pie mix)
2 eggs
1Tbs vanilla
1 ½ cups toasted, coarsely chopped pecans
1 bag chocolate chips
Toasted and chopped pecans

Preheat oven to 350 degrees F.

In a large bowl combine flour, brown sugar, baking powder, salt, pumpkin pie spice and cinnamon.

In a small bowl combine pumpkin, eggs and vanilla.

Add the pumpkin mixture to the flour mixture, stirring well to combine. Do not use mixer, stir by hand. Will have cookie dough consistency.

Knead or stir in pecans ( I used half walnut and half pecans)

Place dough on a lightly floured surface and divide into 3 equal parts.

Lightly flour hands and shape each portion into a slightly flattened log- about 3x12x 1/2

Place logs about 2-3 inches apart on baking sheet lined with parchement.

Bake for 25-30 min. DO NOT SHUT OFF OVEN- BUT REDUCE OVEN TO 300 DEGREES
Remove from oven and place baking sheet on a wire rack to cool 15 minutes.

Transfer each log to a cutting board. Using a serrated knife, cut diagonally into ½ inch slices.

Place the slices cut side down on the baking sheet and bake for 15 minutes, until dry.

Remove from oven and totally cool on wire rack.

When biscotti is completely cooled, melt chocolate chips in microwave at 30 second intervals until just melted stirring every interval. Do not over heat.