Pumpkin Spiced Biscotti

Allergens: Milk, Gluten

For biscotti:

• 1/2 cup unsalted butter, melted
• 1/2 cup canned pumpkin puree
• 1 cup sugar
• 2 eggs
• 1 orange, zested
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• Demerara sugar, for dusting

For glaze:

• 1 cup white chocolate, melted
• 1/2 teaspoon pumpkin spice

Preparation

1. Preheat the oven to 350 °F and prepare two greased parchment-lined sheet tray.
2. Mix together the flour, baking powder, and salt in a bowl until combined. Set aside.
3. In a stand mixer, combine the butter and sugar until butter turns pale yellow in color. Use a spatula to clean the sides once or twice before moving on.
4. Add the eggs, vanilla, and orange zest
5. Add the flour mixture to the batter until just combined.
6. Divide the dough into two even pieces then place onto a sheet tray, and using an offset spatula to shape each piece into a 1” flat rectangle. Sprinkle with coarse demerara sugar, then bake loaf for 25 – 30 minutes.
7. Remove the baking pan from the oven and transfer to a cutting board. Cut the biscotti into 2′ pieces on a bias and place back on the sheet tray on it’s side. Repeat for remaining
8. Bake for 18 – 20 minutes, then turning halfway through baking until lightly golden. Let cool for 10 minutes.
9. Drizzle each cooled biscotti with white chocolate mixture or dip bottoms in chocolate and let cool on parchment paper.