12 Servings
55 Minutes
Allergens
I bought my husband a pumpkin muffin and after nibbling at the leftovers, I was inspired to bake these biscotti.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a medium bowl. In the mixer bowl, using the paddle beater, beat pumpkin, eggs and vanilla. Add flour mixture. Add three tablespoons margarine, one tablespoon at a time. A moist dough should form around the beater. Add nuts and dried cranberries.
Form dough into two logs 14 x two inches long on baking sheet.
Bake for 30 minutes. Allow baked logs to cool. Slice each log into half-inch-thick slices on a diagonal. Place biscotti slices cut-side down on baking pan and bake at 300 degrees Fahrenheit for 15 minutes.
Drizzle cooled biscotti with melted chocolate coating.
