Adapted from From Apples 2 Zucchini
• 4 1/2 c. flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 1/3 c. sugar
• 3/4 c. canned pumpkin puree
• 1 teaspoon vanilla
• 1/2 cup applesauce
• 1 c. fresh cranberries
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
In a medium bowl, mix flour, pumpkin pie spice, baking powder, and salt.
In large bowl, beat the eggs and sugar until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and mix. Slowly stir in the applesauce and cranberries.
Carefully mix in the flour mixture until the dough forms a ball.
Lightly cover your hands with flour and mold the dough into a 4 inch by 14 inch log.
Carefully pick up the dough and place on the baking sheet covered with parchment paper.Bake for 50 minutes or until the top is golden brown and feels firm.
Let the biscotti cool to room temperature. Then uses a serrated knife to cut 1/2-inch slices.
Place slices back on the baking sheet cut side down and bake for another 25 to 30 minutes, or until they are crisp and golden brown. For a softer cookie, bake them a little less.
Let biscotti cool and serve with coffee or milk.