Lightly spiced with cinnamon, ginger & nutmeg, this Pumpkin Spice Biscotti is crunchy and delicious dunked in coffee, tea, or a pumpkin spice latte! Biscotti is twice-baked, then drizzled with chocolate.
YOU'LL LOVE THIS RECIPE
- quick and easy recipe with basic ingredients
- no fancy equipment needed to make this recipe
- delicious, lightly spiced, crunchy, chocolate-dipped goodness in every bite!
INGREDIENTS & SUBSTITUTIONS
- walnuts, hazelnuts or whole almonds (toasted) can easily be substituted for pecans
- bring eggs to room temperature before starting the recipe. Take them out of the refrigerator about a half hour to an hour before baking
STEP BY STEP INSTRUCTIONS
Assemble ingredients. This helps to ensure that nothing is forgotten in the recipe.
In a large bowl, combine dry ingredients, nuts and orange zest.
Whisk together the eggs, sugar, vanilla pumpkin, melted butter and grated orange rind.
Stir wet ingredients into dry ingredients until a soft, sticky dough is formed.
Move to a lightly floured work surface and form into a ball.
Divide the dough in half, then roll and shape each piece into a 12-inch log.
Place on baking sheet and brush the tops with egg whites.
Bake in 350° F oven for 25 minutes. Remove from oven and let cool for 5 minutes.
Transfer logs to cutting board, one at a time. Using a heavy, sharp chef’s knife cut diagonally into ¾-inch thick slices.
Stand the cookies upright on baking sheet and and bake for another 20 minutes. Remove from oven, then cool on rack.
While biscotti is cooling, in two small saucepans, melt white and dark chocolate over low heat.
Transfer melted chocolate to individual piping bags and drizzle over cooled biscotti. (or you can drizzle with a spoon)
Allow the chocolate to harden to for one hour before storing in airtight container.
STORAGE AND FREEZING INSTRUCTIONS
Store biscotti in a tin or airtight container.
Biscotti can be frozen for up to three months. Simply place it in a plastic freezer storage containers. Layer with sheets of parchment paper or waxed paper.
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