Description
Delight in the rich flavors of fall with these Pumpkin Hazelnut White Chocolate Biscotti. Crisp on the outside and perfectly crunchy, these twice-baked Italian cookies feature fragrant pumpkin pie spices, crunchy hazelnuts, and sweet white chocolate chips, making them the ideal treat to accompany your afternoon coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour (+ more for dusting)
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
Add-ins
- 2 1/4 oz (1/2 cup) crushed hazelnuts
- 1/2 cup white chocolate chips
Wet Ingredients
- 2 tbsp unsalted butter (softened)
- 3/4 cup superfine sugar
- 2 tbsp pure canned pumpkin
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with a silpat mat or parchment paper for easy cleanup.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and a pinch of salt to create a fragrant spice base.
- Add nuts and chocolate: Stir in the crushed hazelnuts and white chocolate chips to the dry mixture until evenly distributed.
- Cream butter and sugar: Using a stand mixer on medium speed, beat the softened butter and superfine sugar together for about 1 1/2 minutes until light and creamy.
- Mix wet ingredients: To the creamed butter and sugar, add the canned pumpkin and vanilla extract, mixing well. Then incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Form the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined into a dough. If the dough feels sticky, lightly dust with additional flour on the dough and your work surface.
- Shape logs: Divide the dough into two equal pieces. Shape each into a long, flat log approximately 12 inches long by 2 inches wide and place them spaced apart on the prepared baking sheet.
- First bake: Bake the logs in the preheated oven for 22-25 minutes until they are set and lightly golden.
- Slice the biscotti: Allow the logs to cool until manageable. Using a serrated bread knife, cut each log on a diagonal into 1/2 inch thick slices to maximize the crispy edges.
- Second bake: Arrange the sliced biscotti on the baking sheet in a single layer (you may need to work in batches). Bake each side for 3-4 minutes or until crisp to your liking, turning halfway through.
Notes
- Makes approximately 28-30 biscotti, perfect for sharing or gifting.
- For softer biscotti, reduce the second bake time slightly.
- You can substitute hazelnuts with almonds or pecans for variation.
- Store biscotti in an airtight container at room temperature for up to two weeks.
Nutrition
- Serving Size: 1 biscotti
- Calories: 101.5 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15.5 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15.5 mg
