pumpkin hazelnut white chocolate biscotti
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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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yield
serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For pumpkin hazelnut white chocolate biscotti
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2 call purpose flour + more for dusting
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2 1/2 tsppumpkin pie spice
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1 1/2 tspbaking powder
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1/4 tspcinnamon
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1/4 tspnutmeg
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pinchsalt
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2 1/4 oz(1/2 cup) crushed hazelnuts
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1/2 cwhite chocolate chips
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2 Tbspunsalted butter, softened
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3/4 csuperfine sugar (you can put sugar in food processor)
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2 Tbsppure canned pumpkin
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2large eggs
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1 tspvanilla extract
How To Make pumpkin hazelnut white chocolate biscotti
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1Preheat 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.
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2In 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.
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3Remove 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.
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4Place on the lined baking sheets and bake 22-25 minutes.
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5When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
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6Return 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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