White Chocolate Pumpkin Biscotti Recipe

Biscotti Recipe:  Week Two, White Chocolate Pumpkin

This is yummy with a cup of tea too!

baking

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% 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

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Comments

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About the author: Andi Brown

I am passionate about helping people create vacations that are perfect for them through personalized travel planning, itinerary review and small experience focused tours. My services put an emphasis on the experience of Italy, getting my clients away from the tourist crowds and into the heart and soul of the people. I believe in working with family run businesses at great locations with attention to the details. If you can dream it I can make it happen.

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  1. frugalfeeding - 2012-01-09 at 11:27 am Reply

    What an amazing photo of such pretty biscotti – perfect with a lovely cup of coffee.

  2. Cultural Life - 2012-01-09 at 2:48 pm Reply

    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!

  3. beti - 2012-01-09 at 8:09 pm Reply

    I’ve always loved biscotti I just love to dip it in hot coffee, it’s the best thing ever

  4. Joy - 2012-01-10 at 2:35 am Reply

    wow, gotta make these when i start eating carbs! LOL

  5. Lisa @ Sweet as Sugar Cookies - 2012-01-13 at 12:19 pm Reply

    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!

  6. AnnieJ - 2012-01-15 at 1:33 pm Reply

    Second paragraph says “Knead or gently stir cooled nuts into dough”.

    What nuts?

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