Spiced Pumpkin Biscotti

Preheat oven to 350 degrees (F).

Cream together butter and sugar. Add eggs one at a time, beating after each addition. Stir in the pumpkin puree, brandy, vanilla, and maple flavoring.

In a separate bowl, stir together flours, baking powder, and spices.

Add dry ingredients to wet ingredients, stirring until the dough just comes together. Add chopped nuts, if desired.

On a greased baking sheet, shape the dough lightly with floured hands into one large oblong or two smaller ones, depending on your preference.

Bake at 350 degrees (F) for 20 minutes, or until lightly browned. Remove from oven. Carefully slide the log(s) off the baking sheet onto a cutting board. Slice with a serrated knife into 1/2 inch thick segments. Return the cookies to the cookie sheet and bake for another 25-35 minutes, flipping the biscotti halfway through the cooking time to ensure even browning.

Cool on wire racks and drizzle with melted white chocolate, caramel, or powdered sugar glaze if desired. Store in an airtight container.