Maple Walnut Pumpkin Biscotti

The flavours of Pumpkin and Maple Walnut blend together beautifully. You could leave out the walnuts and use vanilla flavouring if you have nut allergies.

• 2 1/2 cup white flour
• 2 cup whole wheat flour
• 1 1/2 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon finely chopped crystallized ginger
• 1 teaspoon salt
• 3 eggs
• 1 14 ounce can pumpkin
• 2 teaspoons maple flavouring
• 1 cup of walnuts

1. Before you begin, Preheat your oven to 350 and toast your walnuts for about 10 minutes or until they begin to smell fragrant while the oven is preheating.  Let them cool and then chop.  
2. In a large bowl, combine all the dry ingredients.
3. In a small bowl, combine the eggs and the can of pumpkin and the flavouring.
4. Stir the wet ingredients into the dry ingredients. 
5. Add the walnuts.
6. Divide the dough in half.
7. On a cookie sheet that is lined with parchment paper, form a log and flatten. Use most of the length of the cookie sheet. . and the log will be about 1 inch thick.
8. Bake at 350 about 30 minutes or until firm to the touch.
9. Let cool about 15 minutes.
10. Slice into one-inch pieces and stand up on the cookie sheet as shown below.
11. Bake again for about 20 minutes.
12. Take out of the oven and cool completely.
13. Make the icing.

Maple Walnut Icing

• 1/3 cup melted butter
• 2 teaspoons maple walnut flavoring
• 1 cup of icing sugar
• enough milk .. a few tablespoons to make an icing that can still be used for dipping.

Combine all the icing ingredients and dip each Biscotti and allow to dry on the cookie sheet overnight.
These can be frozen or stored in a jar with a loose lid.