Pumpkin Hazelnut White Chocolate Biscotti Recipe

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Pumpkin Hazelnut White Chocolate Biscotti

Annacia *

By
@Annacia

I just found this and am posting it because I'm going to make these cookies soon and don't want to lose the recipe.


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Serves:

makes 28-30

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
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
salt
2 1/4 oz
(1/2 cup) crushed hazelnuts
1/2 c
white chocolate chips
2 Tbsp
unsalted butter, softened
3/4 c
superfine sugar (you can put sugar in food processor)
2 Tbsp
pure canned pumpkin
2
large eggs
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper.

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add hazelnuts, white chocolate chips and mix.
2
In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
Add pumpkin, vanilla and eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
3
Remove the dough (if too sticky sprinkle flour over it and on work surface).
Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.
4
Place on the lined baking sheets and bake 22-25 minutes.
5
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
6
Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian