Description
This Pumpkin Spiced Biscotti recipe combines rich pumpkin puree with warm spices and a hint of orange zest, creating a perfect crunchy treat for fall. The biscotti are twice-baked to achieve their signature crisp texture and finished with a luscious white chocolate and pumpkin spice glaze.
Ingredients
Scale
Biscotti:
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 cup sugar
- 2 eggs
- 1 orange, zested
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Demerara sugar, for dusting
Glaze:
- 1 cup white chocolate, melted
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat and prepare pans: Preheat your oven to 350 °F and line two sheet trays with greased parchment paper to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until evenly combined. Set aside.
- Cream butter and sugar: Using a stand mixer, beat together the melted butter and sugar until the mixture becomes pale yellow. Use a spatula to scrape down the sides of the bowl once or twice during mixing.
- Add wet flavorings: Beat in the eggs, vanilla extract, and orange zest until fully incorporated and smooth.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet batter, mixing just until combined to avoid overworking the dough.
- Shape the dough: Divide the dough evenly into two portions. Place each portion onto a sheet tray and use an offset spatula to shape into a flat rectangle about 1 inch thick. Sprinkle the tops generously with coarse Demerara sugar for crunch and sweetness.
- First bake: Bake the loaves in the preheated oven for 30 minutes or until set and slightly golden on top.
- Slice biscotti: Remove the loaves from the oven and transfer them onto a cutting board. Using a sharp knife, slice the loaves on a diagonal into 2-inch pieces.
- Second bake: Stand the biscotti pieces on their sides on the parchment-lined sheet trays. Bake again for 20 minutes, flipping them halfway through to ensure even browning until they are crisp and lightly golden.
- Cool biscotti: Remove the biscotti from the oven and let cool completely for about 10 minutes.
- Prepare glaze: Stir the pumpkin spice into the melted white chocolate until fully combined.
- Decorate biscotti: Drizzle the white chocolate glaze over the cooled biscotti or dip the bottoms in the glaze. Place them back on parchment paper to set.
- Serve and store: Once the glaze has hardened, serve your pumpkin spiced biscotti with tea or coffee. Store in an airtight container to maintain crispness.
Notes
- Ensure the biscotti are completely cooled before decorating with glaze to prevent melting.
- Use an offset spatula for evenly shaping the dough rectangles to ensure consistent baking.
- For a dairy-free version, substitute butter with coconut oil and use dairy-free white chocolate.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- Demerara sugar adds a nice crunch and subtle molasses flavor but can be replaced with turbinado sugar if unavailable.
Nutrition
- Serving Size: 1 biscotti
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
