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1
Preheat oven to 350 degrees F.
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2
Stir together the flour, sugar, baking powder, and spices in a bowl. In a separate bowl, whisk together the pumpkin puree, butter, vanilla and eggs. Pour the pumpkin mixture into the bowl with the flour and stir until combined. Fold in the walnuts.
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3
Lightly grease a baking sheet, or use a silicone tray liner. Flouring your hands as needed, form a log about 14 inches long and 6 inches wide. I flatten mine out a bit so it is almost square on top.
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4
Bake for about 30 minutes or until the loaf is light brown and the top is just firm to the touch. Cool the biscotti for 15 minutes, and then using a serrated knife, cut into 1/2-inch slices. Reduce the oven heat to 300 degrees F. Lay the slices flat onto the baking sheet and bake for an additional 7 to 8 minutes until one side is light brown. Turn the slices and bake for an additional 5 minutes. Cool. Store in an airtight container.
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5
Note: I roasted fresh pumpkin to enhance the flavor, pureed it, then left it to drain in a sieve over a bowl in my refrigerator overnight to eliminate the excess liquid. We can't buy canned pumpkin here in Umbria, or at least I've never found it, but you can certainly use canned pumpkin instead of the fresh roasted pumpkin I used. To toast the walnuts, place on a baking sheet and bake in a preheated 350 degree F oven for about 10 minutes. The biscotti do continue to crisp up as they cool, so do be careful not to over-bake them. They should be just lightly browned when removed from the oven.
