Pumpkin Biscotti

Submitted by www.thefrugalfew.com

"A delicious use for pumpkin in the fall. This recipe uses pumpkin roasted from a fresh pumpkin. Canned pumpkin can also be used."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Yields: 75 cookies
• Serves: 50

ingredients

• 6 cups pumpkin
• 3 1⁄2 cups sugar
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon ground cloves
• 2 teaspoons cinnamon
• 8 ounces ground almonds
• 8 ounces chopped almonds
• 2 teaspoons baking soda
• 2 pinches salt
• 1 dash vanilla extract
• 3⁄4 cup brown sugar
• 9 1⁄2 cups flour
• 2 eggs, plus
• 2 egg yolks
• 2 egg whites

directions

1. Mix all ingredients except 2 egg whites thoroughly with hand or counter mixer. Refrigerate overnight or longer.
2. Form into long logs on cookie sheet. Brush with 2 remaining egg whites.
3. Bake at 375 for 25-35 minutes until the consistency of a firm loaf of bread.
4. Slice into biscotti slices with sharp knife, lay flat on cookie sheet.
5. Return to oven and bake at 275 for 35 to 45 minutes until very hard.
6. Dip in coffee, cocoa or milk and enjoy!