-
1
Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside.
-
2
Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended.
-
3
Add the flour mixture and beat at low speed until just incorporated. Stir in the raisins or dried cranberries, if desired.
-
4
Refrigerate about 1 hour.
-
5
Preheat the oven to 350u00b0F Line a baking sheet with parchment. Divide the dough in half.
-
6
Using lightly floured hands, shape each half into a log about 10 inches long. Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch.
-
7
Place the logs on racks and let cool 10 to 15 minutes.
-
8
Transfer to a cutting boad and slice each log on the diagonal into 12 slices. Place the cooling rack on the baking sheet and arrange slices cut side down on rack.
-
9
Bake until golden, about 15 to 20 minutes. Watch carefully to avoid burning, and turn once if needed.
-
10
Remove the slices to a rack to cool completely.
-
11
Melt the white chocolate (add shortening to chips if using them) and drizzle the biscotti with the chocolate.
-
12
Refrigerate briefly to set the chocolate.
