1/2 Cup Pumpkin Puree (Canned Or Roasted Fresh As Described Above)
2 Medium Eggs
2 Tablespoons Softened Butter
1 Teaspoon Pure Vanilla
2 1/2 Cups All-purpose Flour
1 Cup Sugar
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Ground Cinnamon
Dash of Ground Nutmeg
Dash of Ground Cloves
1 Cup Toasted Coarsely Chopped Walnuts
Preheat oven to 350 Degrees F. Stir together the flour, sugar, baking powder, and spices in a bowl. In a separate bowl, whisk together the pumpkin puree, butter, vanilla and eggs. Pour the pumpkin mixture into the bowl with the flour and stir until combined. Fold in the walnuts. Lightly grease a baking sheet, or use a silicon tray liner. Flouring your hands as needed, form a log about 14 inches long and 6 inches wide. I flatten mine out a bit so it is almost square on top.
Bake for about 30 minutes or until the loaf is light brown and the top is just firm to the touch. Cool the biscotti for 15 minutes, and then using a serrated knife cut into 1/2 inch slices. Reduce the oven heat to 300 degrees F. Lie the slices flat onto the baking sheet and bake an additional 7 to 8 minutes until one side is light brown. Turn the slices and bake an additional 5 minutes. Cool. Store in an airtight container.