My cousin Teresa sent me a recipe for Pumpkin Biscotti with a note that she made it a bit fancier with white chocolate, macadamia nuts, orange extract, and double the pumpkin. I raided my pantry for something to add and found dried cranberries, perfect! I did add double the pumpkin but won’t be doing that next time. I had to ask my husband to help me between commercials for college football and he ended up having to add another 1/2 cup of flour just to get it to not stick to my hands. What. A. Mess. But anyway, I’ll be making these again only without the extra pumpkin and WAY more spices. I like things aggressively spiced (chili, guacamole, pumpkin anything, chai tea, salsa, soups, etc.) so the spices the recipe calls for turned out a bit bland for my tastebuds. I’ll double the cinnamon and add more ginger and a wee bit more nutmeg. Too much cloves is not a good thing so that’ll be left at a pinch. The 2/3 cup chopped dried cranberries worked great and will be used in the future. Anyhow here’s a picture of my masterpiece during the 2nd round of baking.
Happy baking!
