Chocolate-Dipped Pumpkin-Gingersnap Biscotti

What to do with some leftover gingersnaps from my Snappy S'mores from last weekend?!? Pumpkin biscotti, of course! Yes, I am lengthening my pumpkin-cooking season. You've been warned.

1/3 C hazelnut oil

1 C organic granulated sugar

3 eggs

1/4 C unsulphered molasses

splash of ginger syrup
1 C pumpkin puree

3 C white whole wheat flour
1/2 C chestnut flour
1 T baking powder
1 1/2 T ground ginger
3/4 T ground cinnamon
1/2 T ground cloves
1/4 t ground nutmeg
1/4 C crumbled gingersnaps

Preheat the oven to 375 degrees F. Grease a cookie sheet.

In a large bowl, mix together oil, sugar, eggs, pumpkin puree, molasses and ginger syrup. In another bowl, combine flours, baking powder, and spices; mix into egg mixture to form a stiff dough.

Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Press crumbled gingersnaps into the top of the loaves.

Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. Reduce oven temperature to 325.

When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 10 minutes on each side, or until toasted and crispy. Dip in melted dark chocolate, if desired.

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