Double Pumpkin Biscotti

• Ingredients:
• 4 cups flour (maybe sub 1 cup ww)
• 2 1/2 cups roasted pepitas, divided
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshnutmeg
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 3 eggs
• 3 cups chocolate chips (optional)

1. Directions:
2. Mix flour, sugar, baking powder, baking soda, cinnamon, ginger nutmeg and salt in a large bowl.
3. Place a cup of the dry mixture into a food processor along with one cup of pumpkin seeds and process until you get a fine powder.
4. Pour into stand mixer, along with the rest of the dry ingredients.
5. Add the rest of the pumpkin seeds, and stir with the paddle attachment.
6. In a small bowl, beat the eggs and pumpkin puree. Add to the dry mixture.
7. Add the chocolate chips, if using. Mix for about 20 seconds, until it holds together.
8. Roll dough into two logs with wet hands-the dough should be sticky.
9. Bake at 350 degrees for about 30 minutes, until they sound hollow when tapped.
10. Let cool almost completely (so the chocolate chips don't get everywhere when cutting and get ugly).
11. Slice on an angle with a sawing motion with a serrated knife-don't press down.
12. Place slices on baking sheets and bake at 275 degrees for 25 minutes, flipping them halfway through.

ingredients, flour, pepitas, sugar, baking soda, baking powder, cinnamon, ground ginger, freshnutmeg, salt, pumpkin puree, eggs, chocolate chips

Taken from www.epicurious.com/recipes/member/views/double-pumpkin-biscotti-51901001 (may not work)