A walk through a grocery store at this time of the year and you'll notice more pumpkin flavored items than ever before. This past Sunday on CBS This morning, Susan Spencer did a report on "Pumpkin spice takes over the world."
Over the years I have acquired recipes with pureed pumpkin in them. I found recipes for cakes, bread, waffles and now pumpkin biscotti. I had two recipes in my files for pumpkin biscotti. The first recipe I made resulted in a spongy cookie. In looking through my file a second time, I located a recipe that I previously made that was crispy. It contains no butter or shortening, but does have 1-1/2 cups of brown sugar. I love making biscotti because you get a high yield of cookies for not much effort. Monday afternoon I put together the dough for this recipe in my stand mixer then transferred to a stainless bowl. I baked the cookies this afternoon, which took about one hour. I'll place these on the Thanksgiving dessert table for my guests to enjoy.
Unfortunately, I do not know where I found this recipe, but I've had the document in my computer since 2006.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.