pumpkin pecan biscotti

I made these cookies as Thanksgiving gifts, but am just getting around to posting them now. They really would make great holiday cookies though. Package them in a mason jar, tie with pretty ribbon, slap on a label, and there you have a great homemade gift.

Pumpkin Pecan Biscotti
Makes about 95

3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (or mixture of cinnamon, fresh ground nutmeg, and a pinch of cloves.)
1/2 cup canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter
1-1/4 cup pecans nuts, coarsely chopped
1 bag white chocolate chips

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 4″ wide logs. Place logs 3″ apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2″ slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.

Melt white chocolate chips in a bowl in microwave, stirring every 15 seconds. Dip biscotti in white chocolate and lay on wax paper to harden.