Pumpkin bread is twice as delicious baked into biscotti

Start to finish: 2 hours (30 minutes active)

Makes 40 cookies

1 cup pumpkin puree

2 eggs

3/4 cup vegetable or canola oil

3/4 cup granulated sugar

3/4 cup packed brown sugar

1/2 teaspoon kosher salt

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup chopped dark chocolate

1/2 cup toasted sliced almonds

Heat the oven to 350 F. Coat 2 standard loaf pans with cooking spray.

In a medium bowl, whisk together the pumpkin, eggs, oil, vanilla, both sugars, and the salt. Stir in the flour, baking soda and pumpkin pie spice just until well mixed. Divide the mixture between the 2 pans and bake for 30 to 40 minutes, or until a toothpick inserted at the center comes out clean. Leave the oven on.

Carefully transfer the pumpkin bread from the pans to a cooling rack and allow to cool. Once cooled, use a serrated knife to slice the loaves into thin slices, about 1/4 inch thick.

Working in batches if necessary, set a rack over a baking sheet. Arrange the pumpkin bread slices in a single layer on the rack. It’s fine if they touch. Bake for 15 to 20 minutes, or until almost crisp (they’ll finish crisping as they cool).

After the biscotti have cooled, melt the chocolate by microwaving in a small microwave-safe dish in 20 second intervals, stirring frequently. Drizzle over the biscotti, then sprinkle them with toasted almonds. Allow to set before transferring to an airtight container to store at room temperature for 2 weeks.

Nutrition information per serving: 120 calories; 60 calories from fat (50% of total calories); 7 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 60 mg sodium; 15 g carbohydrate; 1 g fiber; 10 g sugar; 2 g protein.