Pumpkin Biscotti

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!

Pumpkin Biscotti

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Ingredients

• 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

Instructions

• 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.

Notes

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.

Enjoy!

Adapted from Sweet Pea’s Kitchen