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Pumpkin Biscotti with White Chocolate Drizzle Recipe

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3.9 from 8 reviews

This Pumpkin Biscotti recipe offers a delightful seasonal twist on the classic Italian twice-baked cookie. Featuring warm pumpkin spice flavors and a hint of creamy white chocolate, these crisp biscotti are perfect for autumn snacking or dipping into your favorite coffee or tea. The recipe involves baking pumpkin-spiced dough twice to achieve the ideal crunchy texture, followed by an optional white chocolate drizzle infused with pumpkin spice for added decadence.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter (softened, 1 stick)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar (firmly packed)
  • ½ cup canned pumpkin puree
  • 1 large egg
  • 1 ½ teaspoons vanilla extract

Dry Ingredients

  • 3 ¼ cups all-purpose flour
  • 1 tablespoon pumpkin spice
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ⅛ teaspoon pumpkin spice (for white chocolate drizzle)

Additional Ingredients

  • 4 oz white chocolate bar or ⅔ cup white chocolate chips

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and creamy, establishing a smooth base for the dough.
  3. Blot pumpkin puree: Place the canned pumpkin puree in a separate bowl and blot it with a wad of paper towels about 10 times to remove excess moisture. This helps prevent sogginess; the final blotted pumpkin typically weighs around 85 grams.
  4. Combine wet ingredients: Add the blotted pumpkin puree, egg, and vanilla extract to the creamed butter and sugar. Beat the mixture until everything is well combined and smooth.
  5. Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, pumpkin spice, and salt thoroughly to ensure even distribution of leavening agents and spices.
  6. Combine wet and dry: With your mixer on low speed, gradually add the dry ingredients into the wet mixture, stirring until just combined to form a firm dough.
  7. Shape dough into loaves: Using lightly floured hands, divide the dough into two equal parts. Form each portion into a loaf approximately 10-12 inches (27 cm) long and 2-3 inches (6 cm) wide. Place the loaves on the parchment-lined baking sheet, spacing them at least 4 inches (10 cm) apart to allow for spreading. If the dough is sticky, dust your hands with additional flour to manage it more easily.
  8. First bake: Bake the loaves in the preheated oven for 30-33 minutes or until the edges turn a light golden brown. Remove from oven and let the biscotti cool completely on the baking sheet. Keep the oven on for the second baking.
  9. Slice baked loaves: Once cooled, use a sharp serrated bread knife to slice the loaves diagonally into biscotti slices about 1 inch (2.5 cm) thick for the classic shape.
  10. Second bake: Arrange the cut slices cut-side down on the parchment-lined baking sheet. Return to the oven and bake for 10 minutes. Flip each biscotti slice using tongs and bake for another 10-15 minutes until biscotti are slightly golden and dry inside but not moist.
  11. Cool biscotti: Remove the biscotti from the oven and allow them to cool completely to achieve their characteristic crisp texture.
  12. Prepare white chocolate drizzle: Place white chocolate in a microwave-safe bowl and melt it in 20-second increments, stirring between intervals until smooth. Stir in ⅛ teaspoon pumpkin spice until well blended.
  13. Finish with white chocolate: Drizzle the spiced white chocolate over the cooled biscotti or dip biscotti slices directly into the melted chocolate for a rich finishing touch.

Notes

  • Blotting the pumpkin puree is an essential step to remove excess moisture and ensure the biscotti dough holds together well and bakes properly.
  • If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking, although parchment is recommended for best results.
  • The twice-baking process is crucial to achieve the perfect crunchy texture characteristic of traditional biscotti.
  • Use a serrated knife to slice the biscotti to avoid cracking and to get neat edges.
  • Store the biscotti in an airtight container at room temperature for up to two weeks to maintain freshness and crispness.
  • For an extra festive touch, sprinkle additional pumpkin spice on the white chocolate drizzle before it sets.

Find it online: https://glowcooks.com/pumpkin-biscotti-with-white-chocolate-drizzle-recipe/