White Chocolate Pumpkin Biscotti

Begin by preheating the oven to 350*.

Next combine the sugar, flour, baking powder, salt, butter, vanilla, and eggs. Mix this well.

Then, add in the pumpkin, pumpkin pie spice, cinnamon, and nutmeg.

At this point on a greased baking dish, I make 2 logs out of the dough. These can be about 8" long x 4" wide, or the size you prefer. I also flatten them down a bit; however, they do not rise much so be sure and keep that in mind.

Bake these for 30 minutes, until the dough sets.

Remove from oven and using knife, cut diagonally. At this point, you simply want to make the impression. You do not need to separate them entirely, but this makes it easier to cut them when they are completely done.

Once you have done this, place back in the oven at 275* for 20 minutes.

Let them cool and use a knife to separate them. They will appear a bit gummy but will harden as they cool.

Using the melted white chocolate dip each biscotti into the white chocolate and let harden. I covered half the biscotti with white chocolate.

Makes about 12-16 biscotti depending on the size of the pieces.

These can last up to 2 weeks in an airtight container.