Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon cinnamon
  • 1.25 teaspoon pumpkin pie spice
  • ¾ cup + 2 tablespoons granulated white sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup pumpkin puree [not pumpkin pie filling]
  • 1 cup candy melts
  • sliced almonds (to sprinkle on top)

Instruction

  • Preheat oven to 325 F degrees.
  • In a bowl sift together all purpose flour, baking powder, salt, cinnamon powder and pumpkin pie spice.
  • To the flour mixture add granulated sugar and mix till all dry ingredients are well combined. Set aside.
  • In another bowl crack 2 eggs and also add in the vanilla.
  • Whisk till eggs and vanilla are well combined. Add in the pumpkin and mix.
  • Pour wet ingredients into dry.
  • Mix first using a spatula till wet ingredients are evenly dispersed throughout the mixture.
  • Now use your hands to bring it all together and form a dough. You can also do this using your stand mixer fitted with paddle attachment.
  • Transfer the dough to a lightly floured surface.
  • Knead the dough till it's smooth and then divide it into 2 equal parts. Roll each half into a log, around 7 inches in length.
  • Place the logs on a baking sheet lined with parchment paper/silicone mat. Press the dough and flatten the logs slightly before putting them in the oven.
  • Bake the logs at 325 F degrees for 35-40 minutes or until firm to touch.
  • Allow to cool for 15 minutes and then cut the logs diagonally into slices.
  • Reduce the temperature of the oven to 300 F degrees.
  • Transfer the baking sheet into the oven and bake at 300 F degrees for 10-15 minutes, remove from oven, flip the biscotti and bake the other side for 10-15 minutes as well.
  • To dip them in chocolate, allow them to cool.
  • Melt 1 cup of candy melts in a microwave. Dip biscotti in the melted chocolate and sprinkle some sliced almonds on top (optional).