Description
Delightfully crunchy Pumpkin Hazelnut White Chocolate Biscotti combine warm pumpkin spice with crunchy hazelnuts and sweet white chocolate chips for perfect autumn treat. Twice-baked for signature crispiness, these biscotti are ideal for dunking in coffee or enjoying as a snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour (plus 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
- 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 and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with a silpat mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, nutmeg, salt, and pumpkin pie spice until evenly combined.
- Add Nuts and Chocolate: Stir the crushed hazelnuts and white chocolate chips into the dry ingredient mixture, distributing them evenly.
- Cream Butter and Sugar: In a stand mixer, beat the softened butter with the superfine sugar on medium speed for about 1.5 minutes until light and fluffy.
- Add Pumpkin, Vanilla and Eggs: Incorporate the canned pumpkin and vanilla extract into the butter-sugar mixture. Then add eggs one at a time, mixing thoroughly after each addition.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined to form a dough. If the dough is sticky, sprinkle some flour on top and on your work surface.
- Shape Dough: Divide the dough into two equal portions. Shape each piece into a long, flat log approximately 12 inches long and 2 inches wide.
- Bake Logs: Place the dough logs on the prepared baking sheet and bake for 22-25 minutes, or until slightly golden and firm to the touch.
- Slice Biscotti: Allow the logs to cool enough to handle. Using a serrated bread knife, slice the logs diagonally into 1/2-inch thick pieces.
- Second Bake: Arrange the slices cut-side down on the baking sheet in a single layer. Bake for 3-4 minutes per side, turning once, until the biscotti are crisp but slightly softer if preferred.
Notes
- Yields approximately 28-30 biscotti.
- Use a serrated bread knife for cleaner, easier slicing.
- For softer biscotti, reduce the second bake time slightly.
- Store cooled biscotti in an airtight container for up to two weeks.
- Great for dunking in coffee or tea.
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
