3 1/2 cups flour
2 teaspoons baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and dash of cloves mix together
1/2 cup pure pumpkin puree
1 cup coarsely chopped toasted pistachios
2 tablespoons olive oil or butter
1 teaspoon pure vanilla extract
Topping to brush before baking
1 egg white beaten or use the whole egg either way it works fine
Preheat oven to 375 degrees.
Get a large cookie sheet ready with either parchment paper or silpat mat works great!
In a medium skillet sauté the pistachios in butter or olive oil.
In a large electric mixer bowl, add all the dry ingredients. Place the mixer on stir and add in the eggs, puree until the dough comes together. If the dough will not form because of dryness depending on altitudes then add 1 tablespoon of milk at a time to the dough until is holds together perfectly. Add in the nuts.
Mold two long shaped logs onto the cookie sheet around 2 inch x 10 inch long. Wet your hands to shape if you have problems holding the dough together. I find the mixer to do a great job getting the dough to form.
Drop oven temperature to 350.
Brush tops with egg, sprinkle with sugar and bake until lightly browned around 30 minutes.
Cool slightly, place on a cutting board and cut them on a slant.
Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.
Drizzle a combination of cinnamon and powdered sugar frosting over the tops or dip the ends in melted chocolate then more chopped pistachios.
+claudia lamascolo author