These Hazelnut Pumpkin Biscotti with White Chocolate are the perfect fall treat to enjoy with your morning coffee on a chilly fall day! If you thought biscotti were intimidating to make, think again! This recipe is easy to make comes together in less than 30 minutes!
Why You’ll Love…
You’ll love how easy these Pumpkin Spice Biscotti are to make! Not only are they perfect for enjoying all throughout the week, but they make a delicious and easy edible gift for around the holidays!
What Are Biscotti?
Biscotti are an Italian cookie that’s known for it’s crisp, crunchy texture! You get this by a double bake process! To start, shape the cookie dough into two logs about 3 inches wide by about 10-12 inches long! After the first bake, the dough will puff up slightly.
Then cut each dough log into one inch strips! This will form each biscotti cookie! Then they get baked after for about 10 minutes, flipping halfway! They end up with this crispy texture that’s perfect for dunking in coffee or tea!
Substitutions and Additions:
This Pumpkin Biscotti is the perfect fall treat to enjoy with your morning coffee, but I have a few substitutions and additions to make these crunchy cookies even better!
Swap Out the Chocolate – You can use dark chocolate, milk chocolate or even semi-sweet chocolate chips with this recipe! I like the contrast of the creamy white chocolate with the warm orange of the biscotti but all would be delicious!
Add in Dried Fruit – You could add in dried cranberries or dried cherries to add a little pop of sweetness with the pumpkin!
Be sure to try out some of my other fall recipes all linked here for you!
Equipment Needed:
Baking Sheet – I like to use a large baking sheet when baking the biscotti so there’s plenty of room for the dough to rise when its baking! It’s also great when you need to add all the sliced biscotti back on the tray for the second bake! I line my baking sheet with parchment paper to make sure nothing sticks to the pan!
Large Bowl – For this recipe, I like to mix the dough in a large mixing bowl so I have plenty of room to get all the dry ingredients worked into the wet ingredients!
Hand Mixer – I use a hand mixer on low speed to mix the butter and sugar together, before going to medium speed for the eggs, pumpkin puree and vanilla extract! You can also use a rubber spatula if you prefer, but the electric mixer helps speed everything along!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a bowl, cream together butter and sugar. Then add in pumpkin puree, vanilla extract, and eggs. Stir everything together.
Step 2. After the wet ingredients have been fully mixed together, add in the dry ingredients: flour, baking powder, and pumpkin spice.
Step 3: Shape out the dough into two logs about three inches wide. Bake until golden brown.
Step 4. Cut the logs into one inch slices, then place back on the baking sheet. Bake on one side, then flip to the other side to get the perfect crispy edges!
Storage Instructions:
I store these Pumpkin Biscotti in an airtight container at room temperature for about 4-5 days!
Helpful Tips and Tricks
Be sure to grab pumpkin puree at the grocery store and not pumpkin pie mix! Pumpkin pie mix has sugars and other ingredients already added in that could throw off the ratios of the biscotti!
When it’s time to cut the biscotti before their second bake, I like to let them cool for about ten minutes then you can use either a serrated knife or a large sharp knife to cut them into one inch slices!
With the leaves changings and mornings getting chillier, you have to make this Pumpkin Biscotti recipe! It’s the perfect crunchy treat to enjoy with coffee or tea and leaves you full of warm fall flavor!
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Cheers!
-Holly Michelle
Hazelnut Pumpkin Biscotti with White Chocolate
Equipment
- Baking Sheet
- Hand Mixer
Ingredients
- 4 tablespoons Butter room temperature
- 3/4 cup Sugar
- 1/3 cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Spice
- 1 cup Chopped Hazelnuts
- 1 cup White Chocolate melted
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine butter and sugar. Mix until combined.4 tablespoons Butter room temperature, 3/4 cup Sugar
- Then add in eggs, pumpkin puree, and vanilla extract.1/3 cup Pumpkin Puree, 1 teaspoon Vanilla Extract, 2 Eggs
- Once the wet ingredients have been fully mixed together, add in flour, pumpkin spice, and baking powder. Stir everything together.2 cups Flour, 1 teaspoon Baking Powder, 1 teaspoon Pumpkin Spice
- Shape into two logs about 3 inches wide. Place on a parchment lined baking sheet and bake for 25 minutes.
- When the 25 minutes is up, cut into thick 1 inch slices, and lay flat. Bake for another 15 minutes, flipping them halfway.
- After they have cooled, dip into white chocolate then sprinkle on chopped hazelnuts. Let chocolate harden.1 cup Chopped Hazelnuts, 1 cup White Chocolate melted
- Serve and enjoy!
