Chewy Pumpkin Biscotti

posted by mamaSue 10-17-99 5:16 AM

Chewy Pumpkin Biscotti

31/2 cups all-purpose flour
1 cup almonds, toasted and ground
2 tbsp baking powder
1/4 tsp salt
2-1/2 tsp ground cinnamon
2 tsp anise seed, crushed
1-1/2 cups sugar
1/2 cup butter or margerine, softened
2 tsp almond extract
2 tsp vanilla extract
3 eggs
1 cup solid-pack pumpkin
1 cup slivered almonds, toasted

Preheat oven to 350 F. and grease and generously flour large cookie sheet.

In medium-sized bowl, combine flour, ground almonds, baking powder, salt cinnamon, and anise seed.

In large bowl with electric mixer at medium speed, cream sugar, butter, almond and vanilla extracts. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin until blended; beat in flour mixture. With spoon, stir in slivered almonds.

Divide dough in half; place on cookie sheet. With floured hands, shape dough into 2 long loaves (2-1/2inches by 1 inch thick). Brush excess flour from cookie sheet; place loaves on sheet.

Bake 35 to 40 minutes, or until tops are firm and golden brown (tops may crackle). Cool on cookie sheet on wire rack 10 minutes.

With sharp knife, slice loaves into 3/4 inch thick slices. Place slices, cut-side up, on cookie sheet. Bake 12 to 14 minutes, or until dry and toasted, turning over once to bake both sides. Remove to wire racks to cool completely. Store in airtight container.

Makes about 3 dozen cookies

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