Pumpkin Biscotti with White Chocolate DrizzlePrep: 15 min Cook: 45 min Servings: 1by Alison Bermack12 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.
- 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
- 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 Â½ - 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.)
- 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 Â¼ 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.
- 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.
Leave a review or comment