Biscotti is a lovely cookie because it’s a wonderful, sweet dessert to munch on. And it’s also perfect to dunk into your tea or coffee for breakfast or as an afternoon snack. These pumpkin pie biscotti can be made with or without the white chocolate icing. Or you can make some with the chocolate and leave some of them plain. They are delicious either way!
Ingredients needed:
butter nuts (macadamia nuts or almonds) all purpose flour brown sugar baking powder salt pumpkin pie spice unsweetened pumpkin puree eggs vanilla extract
How to make Pumpkin Pie Biscotti:
Toast the nuts in a skillet with a little bit of butter. Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine the two and stir to make the pumpkin pie biscotti dough. Knead in the cooled, toasted nuts. Divide the dough into four equal portions. Lightly flour your hands and shape each portion into a 1×15-inch long log. Place the logs 3 inches apart on the prepared baking sheets. Bake for 23 minutes. Then let the logs cool for 15 minutes.
Cut each log diagonally into 1/2-inch slices using a serrated knife. Place the slices back on the baking sheets. Bake for 15 minutes, turning once in the middle of baking. Cool completely on wire racks.
At this point, you can serve or save your pumpkin pie biscotti (or package it up and gift it to friends and neighbors). Or you can proceed to the next step and add a bit of icing to each biscotti (or to some of your biscotti!)
Melt chopped white chocolate in 15-second intervals in the microwave until completely melted. Then spoon the melted white chocolate into a baggie, snip the corner and drizzle it onto the pumpkin pie biscotti. Let it cool until the chocolate is set. If you are looking for more festive biscotti to enjoy this holiday season, try my holiday biscotti or this cranberry pistachio biscotti. Enjoy!
