Pumpkin Hazelnut Biscotti with White Chocolate

Pumpkin Hazelnut White Chocolate Biscotti

Yield: 28 biscotti • Serving size: 1 biscotti

Prep: 20 mins • Cook: 25 mins • Total: 45 mins

Summary: Crispy biscotti studded with crushed hazelnuts and white chocolate, spiced with pumpkin pie spice and a touch of pumpkin for extra flavor. Twice-baked for ideal crunch.

Ingredients

• 2 cups all purpose flour, plus more for dusting
• 2 1/2 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1/2 cup (about 2 1/4 oz) crushed hazelnuts
• 1/2 cup white chocolate chips
• 2 tbsp unsalted butter, softened
• 3/4 cup superfine sugar (you can pulse granulated sugar in a food processor to make it finer)
• 2 tbsp pure canned pumpkin
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, cinnamon, nutmeg and a pinch of salt.
3. Stir the crushed hazelnuts and white chocolate chips into the dry mix so they are evenly distributed.
4. In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and superfine sugar on medium speed for about 1½ minutes until light and slightly fluffy.
5. Add the pumpkin and vanilla, then add the eggs one at a time, mixing until incorporated after each addition.
6. Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined and a dough forms. Do not overmix.
7. If the dough is too sticky to handle, sprinkle a little additional flour on the dough and on your work surface.
8. Divide the dough into two equal pieces. Shape each piece into a long, flat log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
9. Bake for 22–25 minutes, until the logs are set and lightly golden. Remove from the oven and let cool for a few minutes until they are cool enough to handle but still warm.
10. Using a serrated bread knife, slice the loaves on the diagonal into 1/2-inch-thick slices.
11. Arrange the slices cut-side down on the baking sheet (you may need to bake in batches). Bake for another 3–4 minutes per side to crisp them through; bake less time if you prefer a slightly softer biscotti.
12. Transfer the biscotti to a rack to cool completely before serving or storing.

Notes and Tips

• Makes about 28–30 biscotti depending on slice thickness.
• To toast the hazelnuts first for extra flavor, spread them on a baking sheet and bake at 350°F (175°C) for 7–10 minutes, then cool and roughly chop.
• If you don’t have superfine sugar, pulse regular granulated sugar in a food processor for a few seconds to soften the texture.
• For a different flavor profile, swap hazelnuts for chopped walnuts or pecans, or use bittersweet chocolate chips in place of white chocolate.
• These biscotti keep well in an airtight container at room temperature for several days and are great for gifting.

Nutrition (per biscotti)

Calories: 101.5 kcal • Carbohydrates: 15.5 g • Protein: 2 g • Fat: 4 g • Fiber: 0.5 g • Sugar: 8 g • Sodium: 40 mg • Cholesterol: 15.5 mg