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Pumpkin Hazelnut White Chocolate Biscotti

Pumpkin Hazelnut White Chocolate Biscotti Recipe

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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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
makes 28-30
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 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.
  • 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.
  • 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.
  • 4Place on the lined baking sheets and bake 22-25 minutes.
  • 5When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
  • 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.

Printable Recipe Card

About Pumpkin Hazelnut White Chocolate Biscotti

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




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