Pumpkin Hazelnut White Chocolate Biscotti Recipe

If you’re anything like me, the cozy flavors of fall are an absolute must-have once the air turns crisp. That’s exactly why I love this Pumpkin Hazelnut White Chocolate Biscotti Recipe — it brings together the warm spices of pumpkin pie spice with crunchy hazelnuts and sweet, melty white chocolate in every bite. These biscotti are the perfect companion to your morning coffee or afternoon tea, offering a delightful crunch with a touch of autumn magic.

What makes this Pumpkin Hazelnut White Chocolate Biscotti Recipe stand out is how effortlessly it balances hearty and sweet flavors, making it ideal for sharing with friends or treating yourself during a quiet moment. Plus, these biscotti keep well and make great gifts wrapped up in festive bags — so you can spread that homemade goodness beyond your kitchen!

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Ingredients You’ll Need

These ingredients work in harmony to build rich flavor and crispy texture. I always recommend crumbling your hazelnuts just before mixing to keep their freshness, and using canned pumpkin for consistent moisture and flavor.

• All purpose flour: The base of your biscotti dough, crucial for structure and that classic crunch.
• Pumpkin pie spice: The soul of the recipe — a blend of cinnamon, nutmeg, ginger and cloves for cozy warmth.
• Baking powder: Helps the dough rise just enough without sacrificing the biscotti’s crunch.
• Cinnamon and nutmeg: Added separately to boost the spice mix with extra layers of flavor.
• Salt: A pinch enhances and balances sweetness.
• Crushed hazelnuts: Adds crunch and a toasty, nutty depth — I love lightly toasting them before adding!
• White chocolate chips: The sweet creaminess complements the pumpkin and spices perfectly.
• Unsalted butter: Softened for easy creaming and rich flavor without extra saltiness.
• Superfine sugar: Dissolves quickly for a smooth, even sweetness; I sometimes pulse regular sugar in the food processor to get this texture.
• Pure canned pumpkin: Keeps the dough moist and lends authentic pumpkin flavor without watery consistency.
• Large eggs: Bind everything together and add richness.
• Vanilla extract: Boosts the overall warmth and rounds out the sweetness.

Variations

I love putting my own spin on this Pumpkin Hazelnut White Chocolate Biscotti Recipe depending on the season or occasion. Feel free to swap out ingredients or add extras to make it your own—it’s all about what you enjoy!

• Nut Swaps: I’ve swapped hazelnuts for almonds or pecans when I wanted a different nuttiness — it’s still delicious.
• Chocolate Changes: Dark chocolate chips work nicely if you want a less sweet, more complex bite.
• Spice Boost: Adding a dash of ground ginger or cloves amps the warmth and pairs beautifully with the pumpkin.
• Gluten-Free: I once tried a gluten-free flour blend with decent results, but watch the texture carefully and adjust flour as needed.

How to Make Pumpkin Hazelnut White Chocolate Biscotti Recipe

Step 1: Mix Your Dry Ingredients

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper or a Silpat — having that ready upfront is a lifesaver. Combine your flour, baking powder, cinnamon, nutmeg, salt, and pumpkin pie spice in a medium bowl. Then toss in your crushed hazelnuts and white chocolate chips, mixing everything so it’s evenly distributed. This step helps you avoid over-mixing later and traps the flavors nicely.

Step 2: Cream Butter and Sugar, Then Add Wet Ingredients

In a stand mixer or with a hand mixer, cream your softened butter and superfine sugar at medium speed for about 1½ minutes until fluffy. This little bit of air incorporation makes a lighter biscotti. Next, mix in the canned pumpkin, vanilla, and eggs one at a time, ensuring each is fully combined before adding the next. This keeps the batter smooth and prevents separation.

Step 3: Combine Dry and Wet Ingredients to Form Dough

Switch mixer to low and gradually add the dry ingredients to the wet mixture. Don’t overdo it — just mix until all the flour disappears and you have a soft dough. If you find it a bit too sticky to handle, sprinkle some extra flour on your work surface and lightly on top of the dough; this helps it become manageable without drying it out.

Step 4: Shape and Bake the Logs

Divide your dough into two equal parts. Roll or press each one into a long, flat log approximately 12 inches long and 2 inches wide. These slightly flattened shapes allow for even baking. Place the logs on your prepared baking sheet, then pop them into the oven for 22 to 25 minutes until they’re lightly golden and firm to the touch. Patience here is key — underbaking will cause your biscotti to crumble when slicing.

Step 5: Slice and Second Bake for Crispy Perfection

Once the logs are cool enough to handle but still warm, transfer them to a cutting board and slice diagonally into ½-inch thick pieces. I swear by using a serrated bread knife to get clean, even cuts without squishing the dough. Arrange the slices flat on the baking sheet and return them to the oven for 3 to 4 minutes per side. If you prefer a slightly softer biscotti, reduce the time a bit. This second bake is where that iconic crunch develops.

How to Serve Pumpkin Hazelnut White Chocolate Biscotti Recipe

Garnishes

I usually sprinkle a tiny pinch of powdered sugar on top of the biscotti for a subtle festive look, but sometimes I dip one end in melted white chocolate and let it harden for an extra special treat. For serving, a few toasted hazelnuts scattered on the plate add a nice crunchy contrast and look beautiful.

Side Dishes

These biscotti pair wonderfully with a steaming mug of chai latte, espresso, or even hot apple cider. I love serving them alongside a cheese board featuring mild cheeses and dried fruits—it makes for a cozy, elevated snack spread.

Creative Ways to Present

For holiday gatherings, I arrange biscotti in a rustic wooden basket lined with linen cloth and tuck in sprigs of fresh rosemary or cinnamon sticks for an aromatic touch. Wrapping a few in parchment tied with twine also makes lovely edible gifts that never fail to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover biscotti in an airtight container at room temperature, where they stay fresh and crunchy for up to two weeks. Just make sure the container seals tightly to keep moisture out, which can soften the biscotti.

Freezing

Freezing biscotti is a lifesaver when you want to prep ahead. I place the cooled biscotti in a single layer on a baking sheet, freeze until firm, then transfer them to a zip-top bag. They keep beautifully in the freezer for up to 3 months without losing flavor or texture.

Reheating

To revive frozen or leftover biscotti, I warm them in a 300°F oven for about 5 minutes — just enough to crisp them right back up without burning. This little step makes them taste freshly baked every time.

FAQs

Final Thoughts

This Pumpkin Hazelnut White Chocolate Biscotti Recipe holds a special place in my heart because it captures the essence of fall in a way that’s both elegant and approachable. Whether you’re sharing these with guests or enjoying a quiet moment with a warm drink, they bring a little extra joy to your day. I really hope you give them a try—they’re one of those recipes that feel like a hug in biscotti form, and I promise your kitchen will smell amazing while you bake.

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