Description
This Pumpkin Spiced Biscotti recipe features a delightful blend of warm autumn spices and pumpkin puree, creating crunchy yet tender twice-baked cookies perfect for dunking in coffee or tea. Finished with a white chocolate pumpkin spice glaze, these biscotti offer a festive twist to a classic Italian treat.
Ingredients
Scale
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 extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Demerara sugar, for dusting
For Glaze:
- 1 cup white chocolate, melted
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 350 °F and line two sheet trays with parchment paper. Lightly grease the parchment to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until well combined. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the melted butter and sugar together until the mixture is pale yellow and fluffy. Use a spatula to scrape down the sides once or twice to ensure even mixing.
- Add Wet Ingredients: Add the eggs, vanilla extract, and orange zest to the butter mixture and blend until combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients. Mix until just combined to avoid overworking the dough.
- Shape Dough: Divide the dough into two equal portions. Place each portion onto a prepared sheet tray and shape each into a 1-inch thick flat rectangle using an offset spatula.
- Add Sugar Topping and Bake First Time: Sprinkle the tops with coarse demerara sugar for a subtle crunch. Bake the loaves for 30 minutes until firm and golden.
- Slice Biscotti: Remove trays from the oven and transfer the baked loaves to a cutting board. Using a serrated knife, slice each loaf diagonally into 2-inch wide pieces.
- Second Bake: Arrange the sliced biscotti on their sides back on the baking sheet. Bake for 20 minutes, turning halfway through to ensure even browning, until the biscotti are lightly golden and crisp.
- Cool Completely: Remove biscotti from the oven and let them cool on the tray for about 10 minutes, which helps them firm up further.
- Prepare and Apply Glaze: Melt the white chocolate and stir in the pumpkin spice until combined. Drizzle the glaze over the cooled biscotti or dip the bottoms into the glaze. Place on parchment paper to allow the chocolate to set.
- Serve and Store: Once the glaze is set, serve the biscotti as a perfect autumn snack. Store leftovers in an airtight container to maintain crispness.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Be sure to slice the biscotti when the loaves are warm but not hot to avoid crumbling.
- Use fresh pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- To enhance flavor, toast nuts like almonds or pecans can be added to the dough.
Nutrition
- Serving Size: 1 biscotti
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
