Description
Delight in these crunchy Pumpkin Spiced Biscotti, perfectly flavored with warm autumn spices and a hint of orange zest. Coated with a luscious white chocolate glaze infused with pumpkin spice, these biscotti make a festive treat ideal for dipping in coffee or tea.
Ingredients
Scale
Biscotti
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 cup sugar
- 2 eggs
- 1 orange, zested
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Demerara sugar, for dusting
Glaze
- 1 cup white chocolate, melted
- 1/2 teaspoon pumpkin spice blend
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 350 °F (175 °C). Grease two sheet trays and line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until evenly combined. Set aside.
- Cream Butter and Sugar: In a stand mixer, blend the melted butter and sugar until the mixture turns pale yellow. Use a spatula to scrape down the sides of the bowl once or twice for even mixing.
- Add Wet Ingredients: Add the eggs, vanilla extract, pumpkin puree, and orange zest to the butter and sugar mixture. Mix until combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet batter and mix until just combined to form the biscotti dough.
- Shape Biscotti Loaves: Divide the dough into two equal portions. Place each portion onto a prepared sheet tray and use an offset spatula to shape each into a 1-inch thick flat rectangle. Sprinkle the tops generously with Demerara sugar for crunch.
- First Bake: Bake the shaped dough in the preheated oven for 30 minutes until firm and lightly golden.
- Slice Biscotti: Remove the trays from the oven and transfer the loaves onto a cutting board. Using a sharp knife, slice the loaves diagonally into 2-inch pieces.
- Second Bake: Place the sliced biscotti pieces upright on the trays and bake for an additional 20 minutes, turning halfway through until the biscotti are crisp and golden.
- Cool Biscotti: Remove from the oven and allow the biscotti to cool on the trays for 10 minutes.
- Prepare Glaze: In a small bowl, stir the pumpkin spice into the melted white chocolate until well combined.
- Glaze Biscotti: Drizzle the white chocolate glaze over each cooled biscotti or dip the bottoms of the biscotti into the glaze. Place on parchment paper and allow the glaze to set before serving.
Notes
- Use canned pumpkin puree for consistent moisture and flavor.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- For a dairy-free option, substitute butter with a vegan butter alternative and use dairy-free white chocolate.
- If you prefer a stronger spice flavor, increase the ground cinnamon to 1 1/2 teaspoons and pumpkin spice to 1 teaspoon in the glaze.
- Make sure to cut biscotti while the loaves are still warm for cleaner slices.
Nutrition
- Serving Size: 1 biscotti
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
