Mom'S Famous Pumpkin Biscotti (For Dogs!) - cooking recipe

Ingredients

1 cup canned pumpkin puree (not pie filling)
1/4 cup honey
1/4 cup water
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preparation

Preheat oven to 350\u00b0F In a large bowl, whisk together pumpkin puree, honey, water, oil, egg, and vanilla.
Stir in flour, cinnamon, baking powder, and baking soda until well mixed.
In the bowl and using hands, knead until dough holds together.
Transfer to lightly floured surface. Divide dough into two equal pieces.
Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.
Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.
Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300\u00b0F
With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.
Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.