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Dogs: Mom's Famous Pumpkin Biscotti

Source of Recipe


From "Better Food for Dogs"



List of Ingredients



• 1 cup canned pumpkin purée (not pie filling)
  
• ¼ cup honey
  
• ¼ cup water
  
• 2 Tbsp canola oil
  
• 1 large egg
  
• 1 tsp vanilla
  
• 4 cups all-purpose flour
  
• 1 tsp ground cinnamon
  
• ¼ tsp baking powder
  
• ¼ tsp baking soda
  






Instructions



1. Preheat oven to 350° F.
   In a large bowl, whisk together pumpkin, honey, water, oil, egg and vanilla. Stir in flour, cinnamon, baking powder and baking soda until well mixed. Use hands to knead the dough in the bowl until it holds together. Transfer to lightly floured surface. Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide. With a fork, poke holes all over the surface of the logs. Place about 4 inches apart on a nonstick baking sheet.
   
   
2. Bake in preheated oven for 35 to 40 minutes, or until firm. Place pan on rack and let cool for 30 minutes. Reduce oven temperature to 300° F.
   
   
3. With a sharp knife, cut each log into ¼-inch-thick slices. Place, cut-side down, about ½-inch apart on baking sheets. Bake for 30 minutes longer, until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
   
   Makes about 1 pound of biscotti.