Pumpkin Pomegranate Spiced Biscotti, by, Gina Meyers

Pumpkin Pomegranate Spiced Biscotti

1 cup of sugar

4 Tablespoons of butter, softened

1/2 cup of canned pumpkin pie filling

1 large egg

1 1/2 teaspoons of vanilla extract

1/4 cup of pomegranate airls

3 cups of flour

1 Tablespoon of pumpkin spice

2 teaspoons of baking powder

1/2 teaspoon of cinnamon

1/2 teaspoon of salt

1/8 teaspoon of ground ginger

Directions: Preheat oven to 350 degrees. Place all of wet ingredients in a large bowl and beat with an electric mixer. Next, add dry ingredients and blend. Add pomegranate airls as a last step. 

2. 1. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Place butter or olive oil on the cookie sheet. 
3. 2. Bake 20  minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
4. 3. Transfer to cutting board and cut diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.