We have lots of fresh pumpkin puree on hand. We added it to a basic biscotti recipe we have and it came out delicious! The pumpkin gives the biscotti a nice color.
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter at room temperature
1 teaspoon ground anise seed
1/2 teaspoon ground mace
2 large eggs
1/2 cup pumpkin puree
1 cup Heath Bar chips
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Blend flour, baking powder and salt in a large bowl.
In a separate bowl, using an electric mixer, beat sugar, butter, anise seed and mace until blended.
Add eggs, one at a time to creamed mixture. Blend in pumpkin.
Add the flour mixture until combined. Stir in Heath Bar chips.
Transfer the dough to prepared baking sheet. Form a log about 16 inches long and 3 inches wide. Bake for 30 minutes. Remove from the oven and allow to cool on the baking sheet for 30 minutes.
Slice into 1/2 inch slices, then cutting in 1/2 with a serrated knife. Place biscotti on their sides and bake another 15 minutes.
Allow to cool, then enjoy! Great dippers in coffee, tea or hot chocolate.