Pumpkin Spice Biscotti
Crispy, slightly sweet, and perfect for tea or coffee.
- 4 tbsp unsalted butter
- 1/2 cup sugar
- 1 tbsp sugar
- 1/2 tspn kosher salt
- 1 1/2 tspn Pumpkin Pie Spice
- 1 1/2 tspn baking powder
- 1 large egg
- 1 tspn vanilla extract
- 1/2 cup pumpkin puree
- 2 cups flour
- 1/2 cup toasted pepitas
- 1/2 cup dried cranberries
- 1 tbsp coconut oil
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine butter, ½ cup sugar, salt, pumpkin pie spice, baking powder. Use a hand mixer to mix until smooth.
Add egg, vanilla, and pumpkin puree and combine well.
Add flour and continue to incorporate. Fold in pepitas and cranberries..
Transfer dough to prepared baking sheet and shape into a rectangle. Sprinkle remaining tablespoon of sugar over top of dough.
Bake 30 minutes, or until dough is firm to the touch. Remove from oven and let cool for about 15 minutes.
Line a baking sheet with parchment paper.
Slice log into ½-inch thick pieces. Arrange pieces, cut-side up, on prepared baking sheet and return to the oven. Bake for another 15 minutes. Flip biscotti over and continue baking until the other side crisps. Remove from oven and let cool completely.
Combine white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30 second intervals, stirring between, until completely melted and smooth.
Line another baking sheet with parchment paper.
Dip bottom half of each biscotti in the melted white chocolate, then place on prepared baking sheet and chill for about 20 minutes.