Pumpkin Almond Biscotti with Butterscotch

In a medium bowl, combine flour, baking powder and pumpkin pie spice and whisk together. Set aside.

In a large bowl, cream the butter, sugar and salt until nice and smooth and fluffy. Beat in eggs one at a time. Stir in pumpkin and almond extract and stir thoroughly to combine. Add the dry ingredients and combine. Fold in the slivered almonds.

Let dough sit in the fridge for about 10 minutes. This will help with the shaping process. Preheat oven to 350 F.

On a well greased baking sheet, or one lined with parchment paper, form the dough into a long log about 13 inches long and about 4-5 inches wide.

Bake until lightly golden, about 40 minutes. Remove pan from oven and set it on a rack. Allow the cookie log to cool for at least 30 minutes. Then slice into 3/4 inch slices on a diagonal. Lay slices flat on the baking sheet.

Bake slices for 15 minutes, then remove pan from oven and allow to cool completely through.

In a microwave or in the top of a double boiler, melt butterscotch chips. Drizzle the melted chocolate over the top or dip biscotti into the butterscotch and allow to cool on a rack to allow the butterscotch to set.

Will last stored in an airtight container for about 4 days. But they won’t last that long!