www.AllThatBichons.com
PUMPKIN BISCOTTI

Thank you kindly to Dorothy Young of Regina, Sask. Canada for sending me this
terrific recipe!

Ingredients:

1 cup canned pumpkin puree (not pie filling)
1/4 cup liquid honey
1/4 cup water
2 tbsp canola oil
1 large egg
1 tsp vanilla
4 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda


Directions:

Preheat oven to 350 degrees F. In a large bowl whisk together pumpkin honey water oil egg and vanilla. Stir in flour baking powder and baking soda until well incorporated. Knead until dough holds together. Divide into 2 equal pieces, shape each piece into a log. Flatten logs to make about 4" wide. Bake at 350 degrees for 35 to 40 minutes or until firm. Let cool for 30 min, reduce oven to 300 degrees. Cut each log into 1/4 inch slices . Place cut side down on a cookie sheet and bake for 30 minutes longer or until hard. Store in a tightly sealed container for up to 30 days. Hope you like the recipe.