Pumpkin Biscotti
Dipped in Pumpkin Spice White ChocolateFromScratchBaking.net
Servings: 32 biscotti
Ingredients
Pumpkin Biscotti
- 3 cups all-purpose flour
- 1 tbsp espresso powder (can substitute with instant coffee)
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 2 tbsp crystallized ginger, finely chopped (optional)
- 6 tbsp butter, room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 large eggs
- 3/4 cup pure pumpkin puree
- 1 tsp vanilla
- 1/2 cup white chocolate chips
Pumpkin Spice White Chocolate for Dipping
- 12 oz white chocolate chips OR vanilla candy melts
- 1 tbsp vegetable shortening *only if using white chocolate chips; omit for candy melts.
- 1/2 tsp pumpkin spice
Instructions
Pumpkin Biscotti Instructions
- Preheat oven to 350℉
- Combine flour, baking powder, espresso powder, salt, cinnamon, ground ginger, nutmeg, allspice, and chopped crystallized ginger into a medium size bowl. Whisk well to combine and set aside.
- Place butter, granulated sugar and brown sugar into your mixer fitted with the paddle attachment. Mix until the mixture is fluffy; about 1-2 minutes on medium speed.
- Add the eggs one at the time, mixing well between each addition. Add pumpkin puree and vanilla. Mix well.
- Slowly add the flour mixture into the bowl and incorporate just until combined. Stir in the white chocolate chips.
- Place the bowl into the refrigerator to chill dough for about 30 to 45 minutes. This will make the dough easier to work with.
- Once chilled, split the dough in half and place each half onto a cookie sheet lined with parchment paper or a silicone baking mat. Press down on the dough to shape into logs. PRO TIP: wet your hands with water or use cooking spray to keep the dough from sticking to your hands.
- Bake for 30 minutes at 350℉. Remove from the oven and let the logs cool on the cookie sheets for 15 minutes. Lower the oven temperature to 325℉.
- Once cooled for 15 minutes, slice logs into cookie slices. Place each cookie, cut side down, onto the baking sheet and bake for 10 minutes.
- Remove cookies from the oven, turn them over to the other cut side and bake for an additional 10 minutes.
- Remove cookies from the oven and let them cool on their cookie sheet for 5 minutes before moving to a cooling rack.
- Cool completely before dipping or enjoy as-is. Store in a container on the counter. Can also be frozen for later enjoyment.
Pumpkin Spice White Chocolate for Dipping Instructions
- Slowly melt the white chocolate chips with the vegetable shortening (or vanilla candy melts) in the microwave for 15-30 seconds. Remove, stir and microwave in 10-15 second increments until melted. Be careful not to burn the chocolate.
- Once melted, add the pumpkin spice and stir.
- Line a cookie sheet with parchment paper or use a silicone baking mat.
- Dip half side of each cookie into the chocolate coating and place on parchment paper to dry.
- Once dried, store in a container on the counter.
Notes
*3-3/4 tsp pumpkin spice can be substituted for the cinnamon, ginger, allspice & nutmeg (flavor may differ slightly)