Gingerbread Biscotti _lowres

Advocate staff photo by CHARLES CHAMPAGNE — Gingerbread Biscotti

Gingerbread Biscotti

Makes 26 servings

1½ cups whole wheat flour

1 cup white all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground clove

1/8 teaspoon black pepper

¼ teaspoon salt

2 large eggs

½ cup granulated sugar

½ cup light brown sugar

½ cup canned pumpkin

1 teaspoon vanilla extract

¼ cup dark chocolate chips

Optional mix-ins: ¼ cup toasted and chopped pecans, ¼ cup chopped, dried cranberries

1. Heat oven to 350 F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flours, baking powder, spices and salt. In a medium bowl, whisk eggs, sugars, pumpkin and vanilla extract. Add the wet ingredients to the dry mixture and stir to combine. Once combined, fold any optional mix-ins into the batter.

3. Divide the dough in half. Place both halves on a baking sheet and form each into a log (about 10 inches long and 2-3 inches wide). Press the logs down slightly until they are about a ½-inch thick. Bake until golden brown (approximately 25 minutes).

4. Let the logs cool slightly. Slice each into 13 portions. Place each piece cut side down on the baking sheet, and return to oven for about 15 minutes, flipping the slices half way through. Melt the dark chocolate and drizzle on top of cooled biscotti.

Nutrition information per serving: 90 calories, 2g protein,18g carbohydrate, 1g fiber, 1g fat