Pumpkin Spiced Biscotti
This Italian dessert has never tasted so fresh with the flavors of pumpkin. The white chocolate glaze makes for the perfect pairing with coffee.
you're making mealtime meaningful.
I just love a dessert that needs a dunk. I have never had a bad one because once you dip it into something warm, like cocoa or coffee, it’s like heaven! It’s a 10/10 bite worth living for. Now even though this is not one of my mom’s EIGHT Christmas cookies she makes every year, I think it might be my new tradition. This recipe is SO good. Don’t you just love to have a freshly baked cookie sitting in your cute cookie jar? I love a morning or evening biscotti as long as there’s something warm.. I knew I had to a achieve a crunchy texture and a chocolate coating. I’m happy to announce we’ve achieved both our goals and even an unexpected one. Tune in to the video below to watch me make them.
We made this as a part of a test of four pumpkin spice desserts.
To see how they stack up, read on here:
Which Dessert Do You Think Pumpkin Spices The Best?
You can see the other three pumpkin spice recipes here:
Pumpkin Spice Brownies
Pumpkin Spiced Kettle Corn
Pumpkin Pie Rice Krispie Treats
Biscotti means twice-baked in Italian. It’s the driest cookie you will ever taste and for good reason. Imagine just eating Oreos without anything to dip into? Biscotti was created for dipping, which is why I knew white chocolate would be my melty dipper. White chocolate has a sweetness that I knew wouldn’t overpower the subtle spice flavor like milk chocolate would. Some may argue chocolate and pumpkin spice work, but I will not make the argument.
If you’ve never made biscotti before, you need to know a few things. First, you need to shape the initial bake correctly to achieve the perfect banana-like shape of biscotti. That means you shape each log into a thin rectangle and let the bake do the work on the shape. Second, you need to let these dry out. This will make them even last longer. I formed two loaves on one sheet tray and let them bake for twenty minutes until the dome it baked to was firm. I cut each dome with a serrated bread knife straight across into half inch pieces to create the perfect shape. I evenly spread each cut cookie apart on a new sheet tray to ensure each cookie dries evenly. I flipped the cookies halfway to ensure a nice crisp cookie. These cookies then need time to air dry on a wire rack. Do this the night before to save time.
Last step in our process is to coat them with chocolate. This is such a fun relaxing part, so soak it up. You just spent quite a bit of time letting these bake and dirtying dishes, so spread that white chocolate on slowly and with love. Top with sprinkles if you like or sliced nuts. Get creative and get the whole family involved. The final secret to this amazing spiced biscotti is how light they taste and feel in your body. They don’t feel as heavy as traditional homemade cookies which, YAY for us because we can eat more!!!
We made this as a part of a test of four pumpkin spice desserts.
To see how they stack up, read on here:
Which Dessert Do You Think Pumpkin Spices The Best?
You can see the other three pumpkin spice recipes here:
Pumpkin Spice Brownies
Pumpkin Spiced Kettle Corn
Pumpkin Pie Rice Krispie Treats
Pumpkin Spiced Biscotti
Yield(s): Makes 24 biscotti
15m prep time
50m cook time
you're making mealtime meaningful.
For biscotti:
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 cup sugar
- 2 eggs
- 1 orange, zested
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- Demerara sugar, for dusting
For glaze:
- 1 cup white chocolate, melted
- 1/2 teaspoon pumpkin spice
Preparation
- Preheat the oven to 350 °F and prepare two greased parchment-lined sheet tray.
- Mix together the flour, baking powder, and salt in a bowl until combined. Set aside.
- In a stand mixer, combine the butter and sugar until butter turns pale yellow in color. Use a spatula to clean the sides once or twice before moving on.
- Add the eggs, vanilla, and orange zest
- Add the flour mixture to the batter until just combined.
- Divide the dough into two even pieces then place onto a sheet tray, and using an offset spatula to shape each piece into a 1” flat rectangle. Sprinkle with coarse demerara sugar, then bake loaf for 25 - 30 minutes.
- Remove the baking pan from the oven and transfer to a cutting board. Cut the biscotti into 2' pieces on a bias and place back on the sheet tray on it's side. Repeat for remaining
- Bake for 18 - 20 minutes, then turning halfway through baking until lightly golden. Let cool for 10 minutes.
- Drizzle each cooled biscotti with white chocolate mixture or dip bottoms in chocolate and let cool on parchment paper.