Pumpkin Biscotti with White Chocolate

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white chocolate pumpkin biscotti

Happy October!! Thought I would kick off our favorite month with a recipe for some pumpkin treats! What’s better on a cold autumn morning than a hot cup of coffee and some homemade baked goods? Not much. Especially if those goodies involve pumpkin. If you agree, then make yourself a batch of these white chocolate dipped pumpkin biscotti to welcome Fall this weekend!

pumpkin biscotti dipped in white chocolate
Ingredients:

2 1/2 cups + 2 tbsp flour
1 egg
1/4 cup brown sugar
3/4 cup white sugar
6 tbsp unsalted butter
1/2 cup pumpkin puree
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp freshly grated ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
white chocolate morsels

pumpkin biscotti dough
Preheat oven to 350 deg. F

In a large bowl, mix together butter and sugar with an electric mixer. Add egg, vanilla, pumpkin puree, and ginger. Beat just until combined.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, cloves, nutmeg, and allspice. You can also substitute an equal amount of “pumpkin pie spice,” which is just each of these spices pre-mixed together! I prefer using fresh ginger though, I think it adds a little something extra to the flavor that is really worth it!

Working a small portion at a time, add the dry ingredient mixture to the wet ingredients, mixing thoroughly until dough forms.

shaping biscotti dough

Split dough into two equal portions and shape each half into a flattened log shape, like you see  in the picture above. Place these on a parchment lined baking sheet, and bake at 350 for 30 minutes. Remove from the oven and allow to cool completely. But don’t throw away your parchment yet! …Stuff is expensive…

how to cut biscotti

Once cooled, slice each “loaf” diagonally into pieces about one inch thick. This will give you the classic, elegant, biscotti shape. Biscotti actually means “twice cooked” so you will be popping these babies back in the oven again! They are meant to be crispy crunchy and dipped in coffee!

Lay them out flat side down back on your parchment lined baking sheet, and bake for another 15 minutes on each side, flipping them over in between.

baking biscotti - twice baked

Set up a double boiler and melt white chocolate morsels. If you are having trouble getting the melted chocolate smooth enough for dipping, stir in a spoonful of vegetable shortening. Dip the bottom of each cookie into the melted white chocolate, and lay back onto parchment sheet to set.

pumpkin biscotti with white chocolate

Personally, I think biscotti are best enjoyed in the morning, preferably on a Sunday… when you have refused to get dressed and instead cozy back in on the couch with your cup of joe and plate of cookies… and proceed to watch an hour or two of Netflix…  Enjoy!!! :)

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