Description
Delight in the perfect autumn treat with these Pumpkin Hazelnut White Chocolate Biscotti. Crisp yet tender, they combine warm pumpkin spice, crunchy hazelnuts, and sweet white chocolate chips for a flavorful and festive cookie that’s perfect for dipping into your morning 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
- 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). Line a baking sheet with a Silpat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt. Stir in crushed hazelnuts and white chocolate chips evenly.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter and superfine sugar together on medium speed for 1 1/2 minutes until light and fluffy.
- Add Wet Ingredients: Add the pumpkin, vanilla extract, and eggs one at a time to the creamed butter and sugar, mixing well after each addition.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until a dough forms. If the dough is too sticky to handle, dust with additional flour while shaping.
- Shape Dough Logs: Divide the dough into two equal parts. Shape each into a long, flat log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- First Bake: Bake the logs for 22 to 25 minutes until they are set but not fully browned.
- Slice Biscotti: Allow the baked logs to cool until they can be handled safely. Using a serrated bread knife, cut the logs on the diagonal into 1/2-inch-thick slices.
- Second Bake for Crispiness: Arrange the biscotti slices cut-side down on the baking sheet, fitting as many as possible without overcrowding. Bake for an additional 3 to 4 minutes, then flip and bake the other side for the same duration. Reduce time slightly if you prefer softer biscotti.
Notes
- Yields approximately 28 to 30 biscotti depending on slice thickness.
- For softer biscotti, reduce the second bake time slightly.
- Store in an airtight container to maintain crispness.
- Perfect for pairing with coffee, tea, or hot chocolate.
Nutrition
- Serving Size: 1 biscotti
- Calories: 102 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
