'Tis the Season

No, no...don't worry...the tree isn't up, the ornaments and lights are still in their boxes, and there isn't a strip of tinsel to be found anywhere here yet.  It's coming though, faster than you may think.  Thanksgiving is a mere two weeks away and I had already seen the Christmas decorations vying for space right next to the Halloween candy and costumes at Target.  I'm talking about that other indicator of the season, whether you call it the Fall Season or the Thanksgiving Season...I'm talking about pumpkin.

All over the internet, on Pinterest, and in the blogs I read, I've seen recipes with pumpkin--pumpkin roll, pumpkin donut holes, spiced pumpkin muffins, pumpkin- filled ravioli, the traditional pumpkin pie and loads more.  The Pumpkin Spice Latte has been back at Starbucks for at least a month.  So I decided to throw my hat into the ring and submit my take on a pumpkin something or other.  My pumpkin treat for today is pumpkin biscotti, because in my world, there is no such thing as too much biscotti.  I have to give this one to Kenny, lover of all things pumpkin, for giving me the idea to make these.  I definitely owe him a dozen of these cookies.

Being a relative newcomer to the Pumpkin Appreciation Society, I'm impressed with all the ways you can use pumpkin in recipes.  A word of warning, I still have pumpkin puree to use, so sooner rather than later, you just might see another pumpkin recipe here.  But for now, sit down with a cup of coffee, gather your energy for the upcoming hustle and bustle of the holidays, and have a cookie or two.

Pumpkin Biscotti
Adapted from Alice Waters' Anise Almond Biscotti recipe
Makes about 36-40 cookies

2 1/2 cups flour
1 tsp baking powder
2 tsp cinnamon
3 eggs, room temperature
1 cup sugar
1/2 cup pumpkin 

Pre-heat oven to 375 degrees and line a baking sheet with parchment.  In a small bowl, add the flour, baking powder, and cinnamon.  Whisk to mix well.  In another bowl, add the sugar and eggs.  With either a whisk or electric mixer, whisk until pale yellow in colour and light in texture.  Add in the pumpkin and mix well.  Gradually add the flour mixture and stir to combine.  When the dough is mixed, turn out onto a floured board and split into two portions.  Form each portion into a loaf about 12-14 inches long and 2 to 3 inches wide.  Place about 3 inches apart on the cookie sheet and bake for 25 minutes or until bottoms are golden brown.
  
Remove from oven and let cool for 10 minutes.  Turn oven temperature down to 300 degrees.  Cut loaves into half inch slices and place face down on the cookie sheet.  Leave a little space in between each cookie.  (You may end up needing another cookie sheet for this or doing this in two steps.)  Bake again for another 25-30 minutes, turning the cookies over half way through the baking time.  Remove and cool on baking sheet.