Pumpkin Biscotti
Serves 16
10 mins prep
50 mins cook
60 mins total
These pumpkin biscotti are packed with pumpkin flavour and dipped in chocolate. They are crispy but not hard, perfect for dipping into coffee or hot chocolate. The biscotti are easy to make - all you need is a large bowl and a wire whisk. No electric mixer needed! You probably have everything you need to make this recipe in your pantry anyways!
Chocolate
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Preheat oven to 355°F (180°C). Line 1 large or 2 smaller cookie sheets with parchment paper.
Combine melted butter, eggs, sugars, salt, and vanilla extract in a large bowl. Whisk until well combined and slightly thickened. Add pumpkin and whisk until combined.
⅕ cup unsalted butter¼ large eggs⅕ cup granulated sugar⅕ cup brown sugar⅕ teaspoon sea salt⅕ teaspoon pure vanilla extract⅕ cup pumpkin pureeSift flour, baking powder, pumpkin spice, and cinnamon, right into the same bowl. Fold well with a rubber spatula to form a dough. Stop folding as soon as no more dry streaks remain.
⅓ cups all purpose flour⅕ teaspoon baking powder⅕ teaspoon pumpkin spice⅕ teaspoon cinnamonForm the dough into one large or two smaller loaves on parchment lined baking sheets. Use a rubber spatula and/or wet fingers to smooth the log.
Bake in preheated oven for 25-27 minutes, or until toothpick inserted into the center of the log comes out clean. Remove and let cool for 10 minutes. Lower oven temperature to 340°F (170°C).
Cut loaf into ¾” slices on a slight angle. Arrange cut side down onto the same baking sheet as before. Bake for 30-40 minutes, flipping at 15 minutes. Crack open the oven door and leave inside to cool overnight or take them out of the oven to cool.
Chocolate
Find a medium saucepan and a heat safe bowl that fits on top. Add 1” of water to the pan and bring to a simmer.
In the heat safe bowl, combine the chocolate chips and butter. Place on top of the simmering pan and stir until melted and smooth.
⅕ cup chocolate chips⅕ teaspoon butter or refined coconut oilPour melted chocolate into a glass for easier dipping. Dip one end of the cooled pumpkin biscotti into the chocolate one at a time, arranging them back onto the baking sheet. Sprinkle with chopped pecans.
⅖ tablespoons pecans or walnutsPlace tray of dipped biscotti into the freezer for 10 minutes to set the chocolate. Serve!
