Crunchy Pumpkin Spiced Biscotti
These Crunchy Pumpkin Spiced Biscotti are the ultimate fall comfort in snack shape. Every nibble blasts with the warm tastes of pumpkin purée, cinnamon, nutmeg, and a trace of zesty orange. The biscotti have that flawless crunch that’s assembled for dipping in your favored cozy quencher, whether it’s a steaming cup of coffee or a pacifying tea. The white chocolate mist adds a whiff of sweetness. That heightens them to a further tier of extravagance. Whether you’re sharing them at an assemblage or savoring a few with your afternoon tea, these biscotti are bound to become your go-to fall regale.
24 Servings
Ingredients
For Biscotti:
- 1/2 c unsalted butter melted
- 1/2 c canned pumpkin purée
- 1 c sugar
- 2 eggs
- Zest of 1 orange
- 2 tsp vanilla extract
- 2 1/2 c flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Demerara sugar for dusting
For Glaze:
- 1 c white chocolate melted
- 1/2 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F. line two baking sheets with parchment paper. Lightly grease the parchment to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set this dry mixture aside.
- Using a stand mixer or hand mixer, blend the melted butter and sugar until the butter is light and fluffy, pale yellow in color. Scrape down the sides of the bowl to guarantee consistent mixing.
- Beat in the eggs, one at a time, followed by the vanilla and orange zest, ensuring everything is well incorporated.
- Unhurriedly add the dry elements to the wet blend, melding until just merged. Be careful not to over-mix.
- Divide the dough into two equal portions and place each onto the prepared baking sheets. Use an offset spatula to shape each portion into a 1-inch thick, flat rectangle. Dust the top with coarse demerara sugar.
- Bake the rectangles for 25-30 minutes, or until they are firm and lightly golden. Remove from the oven and transfer them to a cutting board.
- While still warm, slice the biscotti on a diagonal into 2-inch pieces. Place each slice back onto the baking sheet, cut side down.
- Return to the oven and bake for another 18-20 minutes, turning the biscotti halfway through, until both sides are golden and crisp. Allow the biscotti to chill for 10 minutes.
- Drizzle the cooled biscotti with melted white chocolate or dip the bottoms in the chocolate for an extra indulgent touch. Let the chocolate to firm before enjoying.
- These crunchy biscotti are perfect for dunking in your favorite hot beverage!
Notes
For a gluten-free twist on these delicious biscotti, simply swap the all-purpose flour for a gluten-free flour blend that contains xanthan gum to keep the structure just right. Double-check that all your other ingredients, like baking powder and spices, are gluten-free, too. You’ll still get that same irresistible crunch and comforting fall flavors—perfect for pairing with your favorite warm drink, without any worries about gluten!