Crunchy Pumpkin Biscotti
Servings 24 biscotti
Ingredients
For the Biscotti
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 tablespoons unsalted butter softened
- ½ cup pumpkin puree not pie filling
- 1 large egg
- 1 teaspoon vanilla extract
Optional Drizzle
- ⅓ cup white chocolate chips melted
Instructions
Make the Dough
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk the softened butter, pumpkin puree, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until a soft, sticky dough forms.
- Cover the bowl and chill the dough for 30 minutes.
Shape and First Bake
- Divide the dough in half on the lined baking sheet. With floured hands, shape each half into a flat log about 10 inches long and 2 ½ inches wide.
- Bake for 25 minutes, until the logs are firm and lightly golden.
- Let the logs cool on the pan for 10 minutes and reduce the oven to 300°F.
Slice and Second Bake
- Using a serrated knife, slice each log on a slight diagonal into ½-inch pieces.
- Lay the slices cut-side down on the baking sheet and bake 10 to 12 minutes per side, flipping once, until crisp.
- Cool completely on a wire rack. Drizzle with melted white chocolate if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spice.
- Cool the logs before slicing so they don't crumble, and use a sharp serrated knife.
- Biscotti crisp as they cool, so don't overbake chasing crunch out of the oven.
- Store airtight for up to a week, or freeze for 3 months. Re-crisp at 300°F for 5 minutes.