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1
MAKE THE BISCOTTINI
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2
Preheat the oven to 350-F. Line baking sheets with parchment paper.
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3
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and the granulated and brown sugars on medium-high speed until light.
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4
Add the eggs and pumpkin puree and mix well on medium speed.
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5
With the mixer on low speed, add the flour, cinnamon, baking powder, cloves, nutmeg, and salt and mix until well blended.
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6
Turn the dough out onto a lightly floured surface; the dough should be soft but not sticky.
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7
If sticky, knead in additional flour.
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8
Divide the dough into 5 equal pieces.
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9
Roll each piece into a loaf about 12 inches long.
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10
Place the loaves on the lined baking sheets, spacing them 4 inches apart.
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11
Bake the loaves for 20 to 25 minutes, or until golden brown.
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12
Cool the loaves on the baking sheets or transfer to a wire rack to cool.
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13
Place the cooled loaves on a cutting board.
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14
Carefully slice the loaves, diagonally, into 1/2-inch-wide slices.
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15
Return the cookies to the baking sheets in a single layer.
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16
Bake the biscottini for 1 another 10 to 15 minutes, or until lightly browned.
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17
Remove the baking sheets from the oven.
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18
Cool the biscottini on the baking sheet.
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19
Stack the biscottini upright for the drizzle.
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20
MAKE THE ICING
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21
Combine the confectioners sugar, water, and cinnamon and mix until smooth.
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22
Using a fork, generously drizzle the icing over the tops of the biscottini.
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23
Let dry for 1 to 2 hours, or overnight.
