Pumpkin Biscotti

1. Preheat oven to 325°F. Line two large cookie sheets with parchment paper.

2. In a large bowl combine first six ingredients (through pumpkin pie spice). Make a well in the center of the flour mixture. In a small bowl whisk together the pumpkin, egg, egg yolk, and melted butter. Place egg mixture in the well of the flour mixture; add the pecans and cranberries. Stir mixture until the dough starts to form a ball. Use your hands to lightly knead dough until smooth.

3. Turn dough out onto a lightly floured surface. Divide dough into three equal portions. Shape each portion into an 8-inch roll. Place two rolls about 3 inches apart on one prepared cookie sheet. Place remaining roll on remaining cookie sheet. Flatten rolls to about 3 1/2 inches wide.*

4. Bake on separate oven racks 25 minutes or until rolls are firm and light brown, rotating sheets halfway through. Cool on sheets on wire racks 15 minutes.

5. Transfer rolls to a cutting board. Use a serrated knife to diagonally cut rolls into 1/2-inch slices. Put slices, cut sides down, on cookie sheets.

6. Bake 10 minutes. Turn slices over. Bake 8 to 10 minutes more or until crisp and golden brown. Remove; cool on wire racks.

*

For shorter biscotti, shape 12-inch rolls and flatten to 2 inches wide.

To Store

Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.