Pumpkin Chocolate Chip Biscotti

Yum, yum, yum. Have this with a mug of tea or hot coffee to dip in. Wow. I found a couple of pumpkin biscotti recipes, changed a few things and made it up for high altitude. I'm writing it out for regular altitude, but, as always, high-altitude changes are in orange.

What you need
5 cups flour + 1/3-1/2 cup flour
1 Tbs. baking powder a bit less than 1 Tbs. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
dash of cloves
1 1/4 sugar, plus 2 Tbs. sugar
1 cup butter, softened
15 oz. can pumpkin
2 Tbs. water + 2 Tbs. water
1 cup chocolate chips (any kind, I used the 60% cocoa)
1/2 cup nuts (I used pecans)
1/2 cup cream cheese frosting, or vanilla glaze (follows biscotti recipe)

Preheat oven to 375 degrees (400 degrees). Line two baking sheets with parchment paper (I just sprayed mine with cooking spray and they came out fine with no sticking).

Combine flour, powder, salt, cinnamon, ginger and cloves in medium bowl. Mix well.

Beat sugar and butter in large bowl at medium speed till fluffy. Add the pumpkin and water; beat till blended. Add in the flour mixture a bit at a time. If you have a regular stand mixer, your mixture is going to reach the top. Stay right with your mixer and just keep scraping it down. Stir in chocolate chip and nuts. This is such stiff, stiff stuff! I actually broke my favorite mixing spoon (sniff, sniff) while stirring this up. So, be warned!

Shape dough into 2 logs, each about 14 inches long and 4-5 inches wide. Bake 40 minutes (it will be more like 1 hour, but check on them periodically after the 40 minute mark) or until firm to touch. Remove from oven and cool for 20 minutes. Cut into 1 inch slices, and place back on baking sheet cut side up. Bake 10-20 minutes. (Again, this will take longer, just keep checking till they are at the stage of toastiness that you like. Did I just say toastiness?) Cool on wire racks.

If you use frosting from a can, microwave it for a bit to make it drizzalbe. I'm just full of made up words today! If you want to make your own, or don't have frosting in a can, the following recipe is great. It's from the Better Crocker cook book.

Vanilla Glaze
What you need
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
2-4 Tbs. hot water

Melt butter in a sauce pan.

Stir in sugar and vanilla. It will be clumpy, just stir it in. Now, stir in hot water, 1 Tbs. at a time, until smooth and and consistency of thick syrup. Use a spoon and drizzle over the biscotti after they are cool.

This is how I like to enjoy my biscotti!