Pumpkin Spice Biscotti

Dear Turkey,

Bake them long to dip

In your tea, or bake them short

To eat as cookies

Pumpkin Spice Biscotti

(makes 12 -- I recommend doubling the batch -- adapted from here)

Ingredients:

- 1.5 c flour (I used white whole wheat)

- 1/2-3/4 c sugar (3/4 c will make them pretty sweet)

- 1/2 T baking powder

- 1 t pumpkin pie spice or some cinnamon, nutmeg, and ginger

- 1/4 t salt

- 1/4 c + 2 T pumpkin puree (freeze the rest of the can in ice cube trays and then pop those into a baggie in the freezer) (when I double the batch, I just use half a can of pumpkin and freeze the other half)

- 2 T coconut oil, soft or melted

- 1/4 c milk (I used soy unsweetnened) 

- 1/4 c chocolate covered cacao nibs or chocolate chips

Instructions:

- Combine all ingredients until a sticky dough forms. Cover a baking stone with parchment and form a log on the parchment with the dough that's about 4 inches wide and about an inch high. Bake 25 minutes at 325 F. 

- Allow to cool until you can slice it without making a huge mess. Slice into 12 slices and turn them all sideways (flat side down). 

- Return to the oven and bake for 10-15 minutes. Then flip them over (flipping probably isn't too necessary) and bake another 10-15 minutes. Baking time here is kind of an art depending on how wet your pumpkin is, how big your slices are, etc. I will tell you that they do harden up quite a bit after baking and overnight the first night.

- These keep well at room temperature or in the freezer.

Enjoy

Tofu