Description
This Pumpkin Spiced Biscotti recipe combines the cozy flavors of pumpkin, warm spices, and a hint of orange zest for a perfect autumn treat. Twice-baked to achieve that signature crispness, these biscotti are perfect for dipping in coffee or enjoying as a festive snack. Finished with a delicate white chocolate and pumpkin spice glaze, they are both elegant and comforting.
Ingredients
Scale
Biscotti
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 cup sugar
- 2 eggs
- 1 orange, zested
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Demerara sugar, for dusting
Glaze
- 1 cup white chocolate, melted
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat oven: Preheat your oven to 350 °F and line two sheet trays with parchment paper, then grease the parchment to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until well combined. Set aside.
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment, combine the melted butter and sugar. Mix until the butter turns pale yellow, stopping to scrape down the sides with a spatula once or twice.
- Add wet aromatics: Add the eggs, vanilla extract, and orange zest to the butter-sugar mixture. Blend until fully incorporated.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Shape dough: Divide the dough evenly into two pieces. On the prepared sheet trays, use an offset spatula to shape each piece into a 1-inch thick flat rectangle or loaf. Sprinkle demerara sugar generously over the tops.
- First bake: Bake the loaves in the preheated oven for 30 minutes until firm and lightly golden. Remove from the oven and let cool slightly.
- Slice biscotti: Transfer the loaves to a cutting board and, using a sharp serrated knife, slice them diagonally into 2-inch pieces to create the traditional biscotti shape.
- Second bake: Arrange the biscotti cut side down on the baking sheets. Bake for 20 minutes, flipping them halfway through to ensure even crisping and a golden finish. Allow them to cool completely for about 10 minutes.
- Prepare glaze: While biscotti cool, melt the white chocolate gently until smooth. Stir in pumpkin spice evenly into the chocolate.
- Glaze biscotti: Drizzle the pumpkin spiced white chocolate over the cooled biscotti or dip the bottoms for a more decadent finish. Place on parchment paper and let the glaze set completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- Make sure to toast the spices lightly in the oven for enhanced aroma.
- To melt white chocolate gently, use a double boiler or microwave in short bursts to prevent burning.
- Store biscotti in an airtight container at room temperature for up to 2 weeks to maintain crispness.
- For a dairy-free option, substitute butter with coconut oil and use dairy-free white chocolate.
- If you prefer less sweetness, reduce the sugar slightly but the glaze adds sweetness balance.
Nutrition
- Serving Size: 1 biscotti
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
