Pumpkin and White Chocolate Biscotti Recipe

Try this pumpkin and white chocolate biscotti recipe for a crunchy fall treat that pairs perfectly with coffee or tea.

Course Dessert, Snack

Cuisine Italian

Prep Time 10

Baking Time 1 10

Total Time 1 20

Servings

Calories 287kcal

Preheat oven to 350 degrees.
Beat 4 tablespoons Butter, ¾ cup Sugar, 1 ½ teaspoons Baking Powder, ¼ teaspoon Salt, 2 teaspoons Pumpkin Pie Spice, 1 teaspoon Vanilla Extract, and ½ cup Pumpkin Puree. Combine until all ingredients are smooth and creamy.
Next, add 2 Eggs and beat well.
Add 2 ½ cups All-purpose Flour and stir until combined well. Dough will be sticky.
Gently stir in ½ cup White Chocolate Chips until evenly distributed throughout the dough
Divide the dough in half and place on a baking sheet lined with parchment paper. Leave enough space between the loaves for spreading as they bake.
Moisten hands with a bit of water, then form dough into loaves about 7 inches by 2 inches and approximately ¾ inches thick. Smooth out tops and edges.
Bake the dough for 25-30 minutes, until the center is firm to the touch.
Reduce the heat to 325 degrees.
Remove the loaves and the parchment paper to a cutting surface and let the loaves cool for 5 minutes.
With a serrated knife, cut ½ inch diagonal slices, working from side to side.
Place cut biscotti on a baking sheet covered with parchment paper and cook for an additional 35 to 40 minutes, until they feel dry and golden brown. The centers may be a little soft, but they will harden as they cool. Remember to reduce your heat to 325 degrees and turn the biscotti's halfway through.
Remove the biscotti from the baking sheet and allow them to completely cool before storing in an airtight container.