It’s full blast summer here and I am already wishing for the cooler temperatures to be here, like yesterday. I love the Fall. The colors of the leaves, the cooler temperatures and all things pumpkin! Pumpkin pie, muffins, bread, and cookies, oh yes please.
Now I have found pumpkin biscotti to make! The smell of pumpkin pie was in this house recently when I just had to make this wonderful crisp, coffee-dipping cookie. Darn good thing they sell canned pumpkin year round! Oh did I mention it has pecans and white chocolate, too? Irresistible!
- 2 tablespoons unsalted butter
- 1 1/4 cup pecans chopped
- 3 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 2 large eggs
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1/4 cup melted white chocolate for drizzling or dipping
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
- In a large bowl, whisk the eggs, brown sugar, pumpkin and vanilla on medium speed with a stand mixer or hand mixer until the mixture thickens, about 2 to 3 minutes.
- Stir the flour mixture into the egg mixture, then mix in the pecans (mixture will be crumbly).
- On a lightly floured work surface, divide the dough in half. Shape each half into a 3x10 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
- Dampen your hands and smooth the surface of the logs.
- Bake until the logs are slightly firm to the touch, about 25-30 minutes.
- Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 15 minutes.
- Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
- Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely.
- Once the biscotti is completely cool, dip or drizzle with white chocolate.
The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container. You can freeze them in an air-tight container, too. You can toast the pecans before adding them to the dough: Melt 2 tbsp of unsalted butter in a skillet over medium heat. Add pecans and cook till they are browned, stirring constantly. Remove from heat and cool completely before adding to dough.
Adapted from Sweet Pea’s Kitchen
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