Pumpkin Gingerbread Biscotti
A twice-baked pumpkin and spice biscotti, crisp enough to hold up to coffee. The cooled slices get dipped in melted white chocolate and finished with chopped walnuts.
Ingredients
Main
- 1 egg, large
- ½ cup sugar
- ¼ teaspoon baking powder
- ¼ cup pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves, ground
- ⅛ teaspoon ginger, freshly grated
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1¼ cup flour
Topping
- 4 ounce white chocolate, melted
- 3 tablespoon walnuts, chopped
Method
- Preheat oven to 350.
- Whisk egg, sugar, baking powder together until mixture feels like ribbon then add pumpkin, cin, nutmeg, ginger, cloves, salt, vanilla & whisk.
- Carefully fold in flour.
- Shape dough into long flat log about 3" wide by 8" long.
- Bake for 40 mins until toothpick comes out clean.
- Remove, lower temp to 300°.
- Let dough cool for 15 mins — cut into 1/2" thick slices — put slices back on baking sheet, bake for 30 mins, turn over 1/2 way through.
- Let cool completely.
- Melt white chocolate — dip & sprinkle with walnuts.