Biscotti Recipe: Week Two, White Chocolate Pumpkin
This is yummy with a cup of tea too!
- 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)
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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