Pumpkin Hazelnut White Chocolate Biscotti Recipe

If you’re a fan of cozy fall flavors and that irresistible crunch of biscotti, you’re going to love this Pumpkin Hazelnut White Chocolate Biscotti Recipe. I absolutely love how the warm spices blend with the nutty hazelnuts and sweet white chocolate, making each bite feel like an autumn hug. Whether it’s paired with morning coffee or an afternoon tea, this biscotti recipe brings a festive vibe to any moment.

When I first tried making this Pumpkin Hazelnut White Chocolate Biscotti Recipe, I was amazed at how simple the process was and how impressive the results turned out. It’s great for when you want something a little special, yet straightforward. Plus, these biscotti keep well, so you can make them ahead and savor that crunchy pumpkin goodness anytime.

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Ingredients You’ll Need

Everything here comes together harmoniously, balancing spicy, sweet, and nutty notes. Choosing quality canned pumpkin and fresh hazelnuts really makes a difference, so keep an eye out for those when shopping.

• All Purpose Flour: The base for your biscotti – I like to dust the work surface with a little extra to keep the dough manageable.
• Pumpkin Pie Spice: This is your warm, aromatic secret weapon; it blends cinnamon, nutmeg, and other spices for that signature fall vibe.
• Baking Powder: Helps the biscotti slightly rise and stay tender inside while still crisp on the outside.
• Cinnamon: Adds a hint of earthiness and depth beyond the pumpkin pie spice blend.
• Nutmeg: Just a pinch enhances the warm spice profile beautifully.
• Salt: Balances the sweetness and rounds out flavors.
• Crushed Hazelnuts: I love toasting them lightly first for extra crunch and aroma.
• White Chocolate Chips: These melt slightly during baking, giving patches of creamy sweetness.
• Unsalted Butter: Softened butter gives richness without overpowering the pumpkin flavor.
• Superfine Sugar: I usually pulse regular sugar in my food processor to get superfine texture for better mixing and tenderness.
• Pure Canned Pumpkin: Provides moisture and that unmistakable pumpkin flavor; don’t substitute with pumpkin pie filling, which is sweeter and spiced.
• Large Eggs: Bind everything together and add structure.
• Vanilla Extract: Enhances the overall flavor, making everything taste a little brighter.

Variations

I love fiddling with biscotti flavors, so feel free to make this Pumpkin Hazelnut White Chocolate Biscotti Recipe your own. You can easily swap a few ingredients to suit your taste or dietary preferences.

• Nut Variation: I’ve replaced hazelnuts with toasted pecans or walnuts when I’m out of hazelnuts – both work deliciously and add their own unique crunch.
• Chocolate Swap: If white chocolate isn’t your favorite, bittersweet or milk chocolate chips make a wonderful alternative that tempers the sweetness slightly.
• Spice Adjustment: When I want a bit more warmth, I add a little ground ginger or cloves to the spice mix for a subtle kick.
• Gluten-Free Version: Using a 1:1 gluten-free baking flour blend can work well—just be sure your blend includes xanthan gum for structure.

How to Make Pumpkin Hazelnut White Chocolate Biscotti Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper or a silicone mat—either works great. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and pumpkin pie spice. Then fold in the crushed hazelnuts and white chocolate chips so they’re evenly distributed. I always take a moment here to toast the hazelnuts lightly on the stove beforehand for enhanced flavor, but that’s totally optional.

Step 2: Cream Butter and Sugar, Then Add Pumpkin and Eggs

Using a stand mixer or a hand mixer, beat the softened butter and superfine sugar together on medium speed for about 1½ minutes until light and fluffy. This step is key for a perfect crumb. Next, add the canned pumpkin and vanilla extract, mixing to combine. Then, add the eggs one at a time, beating well after each to emulsify everything smoothly.

Step 3: Combine Wet and Dry to Form Your Dough

Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined—you don’t want to overmix here to keep your biscotti perfectly tender. The dough might feel slightly sticky, which is normal. If it seems too sticky to handle, sprinkle a bit of flour on the dough and your work surface; this makes shaping easier without toughening the dough.

Step 4: Shape and Bake the Biscotti Logs

Divide the dough into two equal parts. On a floured surface, shape each piece into a long, flat log about 12 inches long and 2 inches wide. Place them on your prepared baking sheet, leaving some space between. Bake for 22 to 25 minutes, until the logs are slightly golden and firm to the touch. Let them cool just enough to handle—this part is key for clean slicing.

Step 5: Slice and Toast Your Biscotti

Using a serrated bread knife, gently cut the logs on a slight diagonal into ½-inch thick slices. Don’t rush here—the serrated knife helps prevent crumbling. Arrange the slices cut side down in a single layer on the baking sheet (you may need to work in batches). Bake the biscotti for 3-4 minutes on each side to crisp up. If you prefer them softer, reduce the toasting time slightly. Let cool on a wire rack for that perfect crunch.

How to Serve Pumpkin Hazelnut White Chocolate Biscotti Recipe

Garnishes

I keep things simple with a light dusting of powdered sugar when serving for guests—it adds a nice visual appeal without overpowering the flavors. For holiday occasions, I sometimes drizzle a bit of melted white or dark chocolate over the cooled biscotti for an elegant touch.

Side Dishes

This biscotti pairs beautifully with a steaming cup of spiced latte, chai tea, or even a simple black coffee. I also love serving it alongside a creamy pumpkin or butternut squash soup for an autumn-inspired brunch.

Creative Ways to Present

For gatherings, I arrange the biscotti standing upright in a pretty jar or tie bundles with twine to gift as charming homemade treats. They also look festive nestled in a basket lined with autumn-themed napkins—perfect for a cozy fall party.

Make Ahead and Storage

Storing Leftovers

Store your biscotti in an airtight container at room temperature, and they’ll keep their crisp texture for up to two weeks. I usually keep mine in a tin, which seems to preserve the crunch nicely without making them go stale.

Freezing

I’ve frozen these biscotti successfully by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag. When thawed at room temperature, they taste just as fresh and keep their crunch—so freezing extras is a great way to save time.

Reheating

If your biscotti soften a bit after storage, just pop them in a 300°F oven for 5 minutes to revive that crispness. This little refresh trick brings them back to fresh-from-the-oven perfection.

FAQs

Final Thoughts

This Pumpkin Hazelnut White Chocolate Biscotti Recipe holds a special place in my fall baking lineup—it’s one of those treats that feels festive without fuss. I hope you find that making it brings a little cozy comfort to your kitchen, whether you’re sharing with family or savoring solo with your favorite cup of coffee. Give it a try, and I’m sure your home will smell as wonderful as mine does every time I bake this!

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