Pumpkin Pie Biscotti are a delicious biscotti with fall flavors!
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!
- nuts (macadamia nuts or almonds)
- all purpose flour
- brown sugar
- baking powder
- pumpkin pie spice
- unsweetened pumpkin puree
- 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!
Pumpkin Pie Biscotti
- 2 tablespoons salted butter
- 1¼ cups macadamia nuts or whole almonds, coarsely chopped
- 3½ cups all purpose flour
- 1½ cups packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup canned unsweetened pumpkin puree
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 8 ounces white chocolate, chopped
PREPARE THE BISCOTTI:
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
- In a large skillet over medium heat, melt the butter. Add the nuts and cook, stirring constantly, until the nuts are browned. Remove from heat and cool completely.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt and pumpkin pie spice; stir well to combine.
- In a separate bowl, whisk together the pumpkin, eggs, and vanilla.
- Slowly add the pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened. (The mixture will be very crumbly; it will gradually become moist after stirring).
- Knead or gently stir the cooled nuts into the pumpkin pie biscotti dough. Place the dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1x15-inch long log. Place the logs 3 inches apart on the prepared baking sheets.
- Bake for about 23 minutes. Remove from oven and cool for 15 minutes. Reduce the oven temperature to 300°F. Cut each log diagonally into ½-inch slices using a serrated knife. Place the slices back on the baking sheets. Bake for 15 minutes (flipping the slices over halfway through). Cool completely on wire racks.
ADD THE ICING (optional):
- In a microwave safe bowl, heat the white chocolate in 15-second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from.
- *You can also choose to toast the nuts in the oven. Spread nuts in a single layer on a baking sheet. Place in 350 degree oven. Toast until golden (keeping a close eye on them), 10 to 12 minutes. Cool completely.