Pumpkin Biscotti Recipe

Biscotti with a fall twist! Pumpkin biscotti are surprisingly simple to make. These white chocolate-drizzled biscotti are perfect for coffee.

– ¾ cup sugar – 4 tablespoons unsalted butter, softened (half a stick) – ½ cup pumpkin puree – 1 large egg – 2 teaspoons cinnamon – 1 ½ teaspoons baking powder – 1 teaspoon vanilla – 1 teaspoon nutmeg – ½ teaspoon ground ginger – ½ teaspoon salt – 2 ¼ cups all purpose flour – ⅓ cup white chocolate chip

Ingredient

Direction

Rounded Banner With Dots

1

Warm the oven up to 350 degrees. Line a baking sheet with a baking pad that doesn't stick or parchment paper. Set off.

Rounded Banner With Dots

2

Biscotti with a fall twist! Pumpkin biscotti are surprisingly simple to make. These white chocolate-drizzled biscotti are perfect for coffee.

Rounded Banner With Dots

3

Bake dough on prepared sheet. Roll each half of dough into a 10" x 2½" log. Manually square logs. A 25-minute cookie batter bake.

Rounded Banner With Dots

4

After baking, let the logs cool for 5 minutes on the baking sheet. Next, slice the logs diagonally or across with a sharp knife into ½" to ¾" pieces.

Rounded Banner With Dots

5

Prepare baking sheet and flatten biscotti. Baking biscotti for 15–25 minutes till golden brown. Longer baking makes cookies crunchier. Leave oven and cool on wire rack.

Rounded Banner With Dots

6

Mini microwaveable white chocolate bowls. Chocolate should melt at 50% power for 3–4 minutes, stirring every 30 seconds. 

Rounded Banner With Dots

7

Use a piping bag or zipper bag to decorate cooled biscotti with chocolate. Before serving, add chocolate.

Also See

Pignoli Cookies Recipe