DF: Pumpkin Biscotti

Here's one of the best quick & easy dessert recipes out of a cookbook of cakes, pies, cupcakes, tarts, cheesecakes, brownies, cookies. It's the exclamation point on dinner recipes.

Dessert doesn't have to be elaborate to compliment your main meal entree. Even a simple last bite like a fruit compote or a pudding recipe topped with whipped cream can make a wonderful last-statement sweet.

Consider your dinner recipe and what dessert recipe goes well to make a balanced taste. Avoid heavy or spicy dishes back to back. Balance rich dishes with simple ones. Don't serve too many spicy foods in one meal. Don't serve successive sweet dishes, such as chicken basted with currant jelly, mixed fruit salad and strawberry trifle dessert recipe.

As the final dish, you want to serve dessert properly. Set out the dessert fork or spoon when you first set the table. Choose the "dessert container," such as a small plate or glass stemware, once you decide what dessert you will prepare so you can visualize how your final presentation will appeal to the eye. For example, set crystal stemware on a crystal dish with a stem of mint leaves.

Pumpkin Biscotti
Serves: 18

2 eggs, large
1/2 cup sugar
2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
2 cups flour, all-purpose
1 teaspoon baking powder

Preheat oven to 375°F. Lightly spray a nonstick baking sheet with cooking spray. Combine eggs, sugar, spice and pumpkin in mixing bowl. Stir in flour and baking powder.

Form two 9-inch long, flat loaves on a nonstick baking sheet, use wet hands since the dough is very sticky. Bake for 30 minutes or until firm in center. Cool on a rack for 15 minutes.

Slice like bread into 1/2-inch pieces. Arrange the slices cut-side up on a nonstick baking sheet and bake again at 375°F for 25 minutes or until crisp and lightly golden. Cool thoroughly. Store covered.