Ingredients

The following ingredients have 24 Servings
  • 3 cups All-Purpose Flour
  • 1 1/2 tsp. Baking Powder
  • 2 1/2 tsp. Instant Espresso Powder
  • 1/2 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 cup Unsalted Butter, room temperature
  • 1 cup Sugar
  • 3 large Eggs
  • 1 1/2 tsp. Vanilla Extract
  • 3/4 cup Pumpkin Puree
  • White Chocolate Candy Coating or white chocolate chips (melted)

Instruction

  • Preheat oven to 300° F. and line a large baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices. Whisk well to combine. Set aside.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine.
  • Add dry ingredients and mix until well combined.
  • On the prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (they will spread). Using moistened hands, shape and smooth the dough.
  • Bake in preheated oven for 35-40 minutes, or until firm and hollow sounding when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
  • Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 15 minutes.
  • Turn biscotti over and bake another 15 minutes.
  • Remove to a cooling rack and allow to cool completely.
  • Drizzle cooled biscotti with melted chocolate.