I love biscotti and pumpkin so this is a match made in the oven. My husband and I went to the Strip District this weekend and Enrico’s inspired me to make biscotti this afternoon. Enrico’s has the best biscotti in Pittsburgh!

Ingredients:
1 1/2 cups of whole wheat pastry flour*
1 cup of whole wheat flour
1 tsp baking powder
Pinch of salt
2 tsp of high quality pumpkin spice (penzeys is the best and they don’t pay me to say so)
Pinch of cloves
1/2 cup of light brown sugar (not packed)
1/2 cup granulated sugar
1/2 puréed pumpkin ( I used half fresh & half canned)
2 eggs (farm fresh or egglands best)
1 tsp pure vanilla
1/8 cup crystallized ginger

Special note * whole wheat pastry flour is hard to find but worth the effort. I usually find it at speciality grocery stores or near Amish towns at their bulk food stores. The pastry flour allows the baked goods rise better than the traditional whole wheat flour. Whole wheat pastry flour is softer and has less protein than traditional flour.

Directions:

1. Preheat oven to 350.

2. Sift flours, sugars, baking soda, spices, and salt together into large bowl.

3. Mix with whisk and set aside.

4. In a separate medium sized bowl whisk eggs, pumpkin purée, and vanilla.

5. Now pour flour mixture on top of liquid mixture.

6. Use wooden spoon to start to fold in the dry ingredients into the wet.

7. About half way incorporated add crystalized ginger.

The dough will be crumbly.

8. Lightly flour a clean surface and pour dough onto the counter. Knead until all ingredients are incorporated.

9. Spray with cooking spray a parchment pan lined baking sheet. Spread dough out 12 by 6 and a 1/2 inch in height.

Bake for 28 to 30 minutes.

Let cool on wire rack for 15 to 20 minutes.

Cut with serrated knife in one inch pieces.

Place cut pieces sideways back on parchment lined pan.

Reduce heat to 300 degrees. Bake for 10 minutes and flip and bake for 10 more minutes.

Let cool and enjoy!

Yields 12 large biscotti like Enrico’s !