Crunchy Pumpkin Biscotti chock-full of toasted pecans and just waiting to be dunked in your morning coffee.
Ingredients
2tablespoonsunsalted butter
1 1/4cuppecans, coarsely chopped
3 1/2cupsall-purpose flour
2teaspoonbaking powder
1/2teaspoonsalt
2teaspoonpumpkin pie spice
2large eggs
1 1/2cupsfirmly packed light brown sugar
1/2cuppumpkin puree
1tablespoonvanilla extract
1/4cupmelted white chocolate, for drizzling or dipping
Instructions
Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, brown sugar, pumpkin and vanilla on medium speed until the mixture thickens, about 2 to 3 minutes.
Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the pecans (mixture will be crumbly).On a lightly floured work surface, divide the dough in half. Shape each half into a 3x10 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
Dampen your hands and smooth the surface of the logs. Bake until the logs are slightly firm to the touch, about 25-30 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 15 minutes.
Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely.
Once the biscotti is completely cool, dip or drizzle with white chocolate.
Notes
Recipe Note: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.