White Chocolate Pumpkin Biscotti Recipe
Biscotti Recipe: Week Two, White Chocolate Pumpkin
This is yummy with a cup of tea too!
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 cups firmly packed brown sugar
- ½ white sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (see below for substitution)
- 1/2 cup pumpkin puree
- 2 large eggs, lightly beaten
- 1 Tbsp vanilla extract
- 1 cup melted white chocolate, for drizzling or dipping (optional)
Directions
Preheat oven to 350*F.
Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 25 minutes. Cool logs for 10-15 mins. Reduce oven temperature to 300 F.
After cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. The interior of each biscotti should still be just a little moist, with the crust of the loaf hard.
Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 8 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.
Once the biscotti have fully cooled, drizzle with melted white chocolate. Microwave chips for 1 minute on 70{6a79f8b483379a07c99b49f3ac110091f25498c816895d3835c84435c153d1be} power. Drizzle looks best when a fork is dipped in the melted chocolate and then dripped over biscotti.
If you don’t have pumpkin pie spice, you can substitute in:
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
Copyright 2012 Andi Brown, Once in a Lifetime Travel
Looks yummy!
What an amazing photo of such pretty biscotti – perfect with a lovely cup of coffee.
Thank you!
Mmm, this looks amazing! I don’t know why I keep reading posts like these when one of my New Year’s resolutions is to start a regular exercise routine but I sure want to bake these anyway!
Just work out a few minutes longer 🙂
I’ve always loved biscotti I just love to dip it in hot coffee, it’s the best thing ever
I agree! I have to make decaf sometimes when I drink too much just for dunking
wow, gotta make these when i start eating carbs! LOL
I am truly torturing myself with my conflicting resolutions!
I love pumpkin in all things and have been wanting to make pumpkin biscotti. You made it to the Top 5 for last week’s Sweets for a Saturday!
How exciting! Thank you!!
Second paragraph says “Knead or gently stir cooled nuts into dough”.
What nuts?
Oops..I fixed that. I modified the recipe and skipped the nuts.