The Best Pumpkin Spice Biscotti
Baking The Best Pumpkin Spice Biscotti is perfect for a large meal because you can bake a lot of biscotti quickly, they are very easy to make, and they do not need to be refrigerated or frozen. Biscotti last for about six weeks at room temperature assuming your family does not eat them all in a few days (like mine do).
Servings Prep Time
40Biscotti 25Minutes
Cook Time
45Minutes
Servings Prep Time
40Biscotti 25Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Toast your nuts first. They should be cool before you mix them in. Depending on your preference, you can chop them in your food processor or by hand or leave them whole.
  2. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, pumpkin puree, and vanilla. Add the flour, baking powder and salt. Mix until well blended. Fold in nuts.
  3. Line your baking sheet with parchment paper. Create a loaf (in a baguette or hot dog shape) on the parchment paper.
  4. Bake in a preheated 325 degree oven between 25 and 40 minutes. In my old oven it took 25. In my new one it takes at least 35. The surface of the loaf should be lightly browned when you take it out. Let cool for a minimum of 10 minutes.
  5. Slice crossways to create individual biscotti. Stand the biscotti up on the bottom edge (as if they were still in the loaf) with some space between them. Then bake again at 325 degrees for 10 minutes. Let cool. If you like them drier or harder bake longer the second time.
  6. Let the biscotti cool completely.
  7. Melt the chocolate in the microwave or a double boiler. When melting chocolate, do not overcook. It is better to undercook, then heat a little more until it just starts to melt. Then the chocolate will heat through and be the perfect temperature.
  8. Drizzle the cooled biscotti with the white chocolate. Cool and serve.
Recipe Notes

(After you have made this recipe once, you can adjust the spices to taste)

A note about the nuts: I like to buy the nuts raw and then toast them in my oven. I toast them at 350 between 6 to 10 minutes depending on the size of the nuts. I think they taste better and they are healthier than roasted nuts. Do not use salted nuts.

I have broken two mixers making biscotti. Make sure to use a heavy duty hand held mixer, and if the mixer starts to complain, switch to a spoon.

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