MENU
 
 
  • Pumpkin Biscotti with White Chocolate Drizzle

    1 vote
    Pumpkin Biscotti with White Chocolate Drizzle
    Prep: 15 min Cook: 45 min Servings: 1
    by Alison Bermack
    12 recipes
    >
    These biscotti won’t last long in your cookie jar. Although they can be made year round, they are perfect for the Fall months when pumpkin is seasonal. A white chocolate drizzle adds the finishing touch to the subtle pumpkin taste in these crunchy, flavorful cookies.

    Ingredients

    • 3 cups flour
    • 1 ½ teaspoons baking soda
    • ¾ cup sugar
    • 2 eggs, another for egg wash
    • 1 teaspoon vanilla extract
    • 3 tablespoons butter, softened
    • ¼ cup pumpkin puree
    • ¾ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • 1 4 ounce bar white chocolate

    Directions

    1. Pre-heat the oven to 325 degrees. In a food processor fitted with a steel blade, mix together flour, baking soda, sugar, eggs, vanilla, butter, pumpkin puree, cinnamon, nutmeg and salt. Transfer mixture to a well floured parchment paper lined surface and bring dough together in a ball. (If dough is too sticky to work with, sprinkle on a bit more flour.) Separate into two or three pieces and mold into logs approximately 6-8 inches long and 1 ½ - 2 inches wide, pressing down until the dough is about an inch thick. Brush the top and sides of the log with egg wash. (Lightly beat an egg to create a wash.)
    2. Bake in the center rack of the oven for approximately 30 minutes until golden. Remove from oven and cool for about 10 minutes. When cooled, slice into pieces ¼ inch thick on a diagonal. Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack.
    3. Melt white chocolate in the microwave for a minute, stirring once. Spoon the chocolate into a small sandwich bag, cut a small piece of the corner and drizzle onto the biscotti. Allow the chocolate to harden and store the biscotti in an airtight container for several weeks.

    Similar Recipes

    Comments

    • Skinny Kitchen with Nancy Fox
      Skinny Kitchen with Nancy Fox
      These sound yummy and perfect for pumpkin season!
      [email protected]

      Leave a review or comment