Description
Delicious homemade pumpkin spice biscotti with a perfect crunch and seasonal flavors.
Ingredients
Scale
- 2 ½ cups (312 g) all-purpose flour, good quality, fresh
- 1 ½ tsp (6 g) baking powder, fresh
- ¾ tsp (4 g) salt
- 2 tsp (5 g) ground cinnamon
- ½ tsp (1 g) ground cloves
- ½ tsp (1 g) ground ginger
- ¼ tsp (0.5 g) ground nutmeg
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (120 g) pure pumpkin puree, canned preferred for consistency
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- 2 large eggs, room temperature
- 4 ounces (113 g) white chocolate, chopped, for drizzling
- Chopped pecans, as needed (toasted for best flavor)
Instructions
- Step 1: Whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl. Mix until uniform to ensure even spice distribution.
- Step 2: In a large mixing bowl, whisk the melted butter, pumpkin puree, granulated sugar, and vanilla extract until the mixture is creamy and well combined.
- Step 3: Whisk in the eggs one at a time, fully incorporating each egg before adding the next. Continue until the mixture is smooth and free of lumps.
- Step 4: Gently fold the dry ingredients into the wet mixture. Stir until no flour streaks remain but avoid overmixing to prevent tough biscotti.
- Step 5: Cover the dough tightly and refrigerate for about 30 minutes. Chilling firms the dough, making it easier to shape.
- Step 6: Divide the chilled dough in half. Shape each portion into a 10-by-4-inch loaf on a lined baking sheet. Use a ruler if needed to ensure even sizes for uniform baking.
- Step 7: Bake the loaves at the specified temperature (presumed 350°F/175°C as typical but not explicitly stated in source) for 30 minutes until pale golden and firm to the touch.
- Step 8: Transfer loaves to a wire rack and cool for 15 minutes. Cooling makes the loaves firm enough for clean slicing.
- Step 9: Using a serrated knife, slice the loaves into ½-inch thick pieces. A serrated knife prevents crumbling and produces neat, crisp slices.
- Step 10: Return the slices to the baking sheets. Bake about 20 minutes (exact timing not specified) until lightly browned and crisp, flipping each slice halfway through to ensure even crisping.
Notes
- Store biscotti in an airtight container for up to 4 days to maintain crunch and freshness.
- Keep in an airtight container in the refrigerator for up to 10 days to avoid moisture and flavor loss.
- Wrap biscotti individually with plastic wrap, place in a freezer container, and store up to 3 months. Thaw at room temperature before serving.
- If dough is sticky, dust hands lightly with flour before shaping.
- Dough that feels too soft after mixing benefits from chilling for at least 30 minutes to hold shape better.
- If loaves are not firm enough after first bake, add an extra 5 minutes before cooling.
- Always slice cooled loaves with a serrated knife to avoid crumbling.
- Flip slices halfway through the second bake to ensure even browning and crispness.
Nutrition
- Serving Size: 1 biscotti
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source