Pumpkin Hazelnut White Chocolate Biscotti
Ingredients
-
2
cups
all purpose flour
-
2 ½
tsp
pumpkin pie spice
-
1 ½
tsp
baking powder
-
¼
tsp
cinnamon
-
¼
tsp
nutmeg
-
a pinch
salt
-
½
cup
crushed hazelnuts
-
½
cup
white chocolate chips
-
2
tbsp
unsalted butter
-
¾
cup
superfine sugar
-
2
tbsp
pure canned pumpkin
-
2
large
eggs
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
- Add hazelnuts and white chocolate chips to the dry mixture and mix well.
- In a stand mixer, beat butter and sugar for 1½ minutes.
- Add pumpkin, vanilla, and eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- If the dough is sticky, sprinkle flour over it and your work surface.
- Divide the dough into two pieces and shape into logs about 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet and bake for 22-25 minutes.
- Once cool enough to handle, slice the logs at an angle into ½ inch thick slices.
- Return the slices to the baking sheet and bake for an additional 3-4 minutes on each side.
Nutrition Facts (estimated)
Servings
28
Calories
101.5
Total fat
4g
Total carbohydrates
15.5g
Total protein
2g
Sodium
40mg
Cholesterol
15.5mg
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