- easy & crispy -
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.
– Pumpkin: Spiced and packed with pumpkin flavour. – Chocolate: Nothing better than a chocolate dipped cookie. – Easy to make: This is a one bowl recipe that only needs a wire whisk to put together!
Biscotti means twice baked. So it’s baked once in the form of a loaf and then cut into slices and baked again until crisp and crunchy. It's very easy to do, just takes a whole to wait for them to be ready.
what you will need:
– ⅓ cup unsalted butter, melted – 2 large eggs – ⅓ cup granulated sugar – ⅓ cup brown sugar, packed – ⅛ teaspoon sea salt – 1 teaspoon pure vanilla extract – ½ cup pumpkin puree – 2 ½ cups all purpose flour (300g) – 1 ½ teaspoon baking powder – 1 teaspoon pumpkin spice – 1/2 teaspoon cinnamon – 1 cup chocolate chips – 1/2 teaspoon butter or refined coconut oil – 3 tablespoons pecans or walnuts
Biscotti
Chocolate Dip
1.
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.
2.
Sift 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.
3.
Form 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.
4.
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).
5.
Once cool enough to touch, cut loaf into ¾” slices on a slight angle.
6.
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.
7.
Melt chocolate and butter. 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 nuts.
They’re the perfect cookie mashup for fall and the holidays!
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