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.
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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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Pumpkin Spice Biscotti
- Total Time: 1 hour
- Yield: 24
Description
Welcome Fall with cinnamon, ginger, nutmeg and pumpkin which blend together beautifully in this crunchy, chocolate-drizzled Pumpkin Spice Biscotti.
Ingredients
2 and ¾ cup all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
¾ cups pecans
2 eggs
¾ sugar
⅓ cup melted butter
2 tsp. vanilla
1 tsp. grated orange zest
½ cup pumpkin pureé
1 egg white, lightly beaten
2 oz. white chocolate
2 oz. dark chocolate
Instructions
1.. In a large mixing bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, pecans and orange zest. Stir until combined.
2. In a separate bowl, whisk together the eggs, sugar, vanilla pumpkin, melted butter and grated orange rind.
3. Stir wet ingredients into the flour mixture until a soft, sticky dough is formed.
4. Move to a lightly floured work surface and form into a ball.
5. Divide the dough in half, then roll and shape each piece into a 12-inch log.
6. Place on baking sheet and brush the tops with egg white
7. Bake in 350°F oven for 25 minutes. Remove from oven and let cool for 5 minutes.
8. Transfer logs to cutting board, one at a time. Using a heavy, sharp chef’s knife cut diagonally into ¾-inch thick slices.
9. Stand the cookies upright on baking sheet and and bake for another 20 minutes.
10. Let cool on rack.
11. While biscotti is cooling in two small saucepans, melt white and dark chocolate over low heat.
12. Transfer melted chocolates to individual piping bags and drizzle over cooled biscotti.
(you can also use a spoon to drizzle the chocolate)
13. Allow the chocolate to harden to an hour before placing in storage container.
Notes
- Variation:Use hazelnuts or whole almonds in place of the pecans. Roast in a 350°F 5 to 7 minutes. Cool for 5 minutes before adding to dry ingredients.
- Storage 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 5.6 g
- Sodium: 16.5 mg
- Fat: 8.8 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.1 g
- Protein: 3.1 g
- Cholesterol: 23.9 mg
Keywords: Pumpkin Spice Biscotti
Tim
Was not sure what to expect from these biscotti cookies as they can often be too dry with little favour. But this an excellent recipe, do not have to pay a small fortune to enjoy these now. The pumpkin flavour is spot on really good!! Amazing with your favourite coffee.
★★★★★