PUMPKIN BISCOTTI Yield: 2 small cute loaves OR 1 big loaf (longer cookies)

INGREDIENTS 2 1/2 cups of flour

1 cup of sugar

1 teaspoon of baking powder

1/2 teaspoon of Cassia Vietnamese Cinnamon (Penzey) (normal cinnamon is fine too - I just like Penzey)

1/2 teaspoon Cake Spice (Penzey) - (You can use a pumpkin spice here)

1/2 teaspoon of nutmeg

2 pinches of powdered ginger

Pinch of cloves

Pinch of salt

2 eggs

1/2 cup of pumpkin purée (the can)

1 teaspoon of vanilla extract

PROCEDURE

* Preheat oven to 350°F.

* Sift together all the dry ingredients into a large bowl. And really do "sift" (or use beater to get ingredients mixed but too for the "air pump")

* In a separate bowl, whisk together the eggs, pumpkin, and vanilla extract.

* Pour the pumpkin mixture into the flour mixture.

* Mix until it's crumble-y.

* Spray the kitchen counter with Pam and lightly work the dough till it's together"

* Lightly grease a baking sheet or line it with waxed paper or parchment paper.

* Shape the dough into a log - either one big log or two smaller logs.

* The loaf/loaves should be only 1/2 inch high.

* Bake for 30 minutes at 350 F - or until the center is firm when you press the log.

* The smaller loaves need about 25 minutes to cook.

* Let biscotti log cool for 20-25 minutes

* Take a serrated knife and cut into 1/2 inch wide pieces.

* Turn the oven to 300 F and bake for an additional 15-20 minutes.

* Cool completely.

* If the cookie still looks moist after the second baking - leave them out to dry (only if you don't have animals or family that will eat them) Another drying method I use is to shut the oven door and turn off the heat.