Description
These white chocolate pumpkin pie biscotti are spicy, sweet, crunchy and a perfect pairing for your morning or afternoon coffee.
Ingredients
- ¼ cups Soft Butter
- ⅔ cups Brown Sugar
- 1-¼ teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
- Pinch Of Black Pepper
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cups Pumpkin Puree
- 2-½ cups All-purpose Flour
- ½ teaspoons Salt
- 1-½ teaspoon Baking Powder
- 1 cup White Chocolate Chips, Divided
Preparation
Preheat oven to 350ºF.
In the bowl of a stand mixer, cream together butter, brown sugar and spices. Add egg and vanilla, beat well until light and creamy. Add pumpkin and beat well.
In a large bowl, sift together flour, salt and baking powder. Add to the wet ingredients and mix until combined. Stir in ½ cup white chocolate chips. Dough will be very sticky.
On a parchment-paper-lined baking sheet, with greased hands, divide dough into two balls and press into two logs about 1-inch thick. Bake for 20 minutes. Remove from the oven and reduce temperature to 300ºF. Allow dough to rest for 5 minutes then slice in to 20 to 24 cookies.
Lay cookies cut side down on baking sheet and bake for an additional 15 minutes. Flip cookies and continue to make for 10 more minutes. Remove cookies from the oven and allow to cook completely on the baking sheet on a wire rack.
When cool, melt remaining white chocolate and generously drizzle over each biscotti. When chocolate has set, store in an airtight container on the counter for up to 3 weeks.
