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pumpkin hazelnut white chocolate biscotti

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Private Recipe by
Annacia *
Moose Jaw, SK

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.

yield serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For pumpkin hazelnut white chocolate biscotti

  • 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

How To Make pumpkin hazelnut white chocolate biscotti

  • 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.
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