Ingredients
Scale
- 4 tablespoons softened, unsalted butter
- 2/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup pumpkin puree
- 2 cups all purpose flour
- coarse white sparkling sugar for topping
- 10 ounces dark chocolate chips
- 1–2 tablespoons heavy cream
Instructions
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Preheat the oven to 350°F. Lightly grease baking sheet, and set aside.
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With an electric mixer on medium speed, beat the softened butter, sugar, spices, baking powder, and salt. Add in the egg and pumpkin purée, and beat until well blended.
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With your mixer on a low speed, slowly add the flour. Mix until just combined.
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Divide the dough in half. Place one half onto the greased baking sheet and shape it into a 10″ x 2 1/2″ log. Repeat with second half of the dough. Make sure to pat them into long rectangles. Smooth out the top and sides with yours hands. If the dough is a little too sticky, add some flour to your hands.
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Sprinkle the coarse white sparkling sugar on top of both logs. Bake the dough for 25 minutes. Remove it from the oven and let sit 10 mins.
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Starting at one end of each log, cut into 1-inch biscotti pieces working your way down. Repeat with second log. Arrange all biscotti pieces on their sides.
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Bake another 20-25 minutes. Remove from oven, and place on a wire rack. Let cool completely before applying chocolate.
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In a wide, shallow bowl, add dark chocolate and 1 tablespoon heavy whipping cream. Microwave for 30 seconds, stir with a rubber spatula. Microwave an additional 30 seconds, and stir until melted through.
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Lightly dip the bottom sides of biscotti in the chocolate. Place upside down on a wire rack until hardened and set.
Notes
- If your chocolate does not harden completely, place biscotti in the refrigerator for roughly 30 minutes.
- Biscotti will keep for 5-7 days in the refrigerator or an air tight container.
- Biscotti Recipe adapted from: King Arthur Flour