Pumpkin Biscotti Recipe with White Chocolate Chips
A delicious Pumpkin Biscotti recipe featuring White Chocolate. Despite requiring a second bake making biscotti is actually quite easy.
Servings 14 approx.
Calories 183kcal
Equipment
- baking sheet
- Parchment paper
- serrated knife
Ingredients
- 2 large eggs
- ½ cup pumpkin puree canned pumpkin or mashed roasted
- 1 teaspoon pure vanilla extract
- ½ teaspoon Kosher salt
- 1 tablespoon olive oil , melted butter or coconut oil
- ¾ cup white sugar
- 2¼ cup unbleached flour
- 1½ teaspoon baking powder preferably ammonia-free
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅔ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees f. Line a baking sheet with parchment paper, set aside.
- Whisk together the ingredients through the sugar in a large bowl.
- In another bowl sift the flour, baking powder pie spice and cinnamon together, then add to the wet mixture and stir well.
- Add the white chocolate chips, knead them into the sticky dough with oiled hands or on a floured surface.
- Shape into a flat loaf (approx. 12" long x 3½-4" wide) on prepared baking sheet. Place in preheated oven and bake for 30 minutes.
- Reduce the oven to 325 degrees and remove the loaf to cool for 30 minutes.
- After cooling, slice biscotti loaf. Cut it into ¾ inch thick slices. Stand the slices up on the parchment lined baking sheet and bake an additional 30 minutes.
- Cool on wire rack, Wait until chocolate set, for fully cooled biscotti. Serve with your favorite beverage or seal in an airtight container for later.
Notes
If using pumpkin pie filling rather than plain puree reduce pumpkin pie spice by half.
Nutrition
Calories: 183kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 101mg | Potassium: 125mg | Sugar: 16g | Vitamin A: 1395IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 0.5mg