Ingredients
The following ingredients have 24 Servings
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup pure pumpkin
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 4 ounces white chocolate, chopped
- chopped pecans
Instruction
- Whisk together flour, baking powder, salt, and spices in a medium bowl.
- Whisk together melted butter, pumpkin, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Gently stir in flour mixture until no streaks remain. Dough will be thick and sticky – cover tightly and chill for 45 minutes in the refrigerator.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
- Bake loaves for 30 minutes, rotating pans halfway through, until pale golden. Place baking sheets on wire racks and cool loaves for 15 minutes (do not turn off the oven). Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets.
- Return baking sheets to the oven and bake slices for 12 minutes. Turn slices over and bake for 12 minutes more or until golden. Transfer to wire racks to cool completely.
- Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.
- Transfer melted white chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving.
