Pumpkin Hazelnut Biscotti
A scrumptious winter treat for a chilly morning!
- 2 1/4 cups all purpose flour plus more for dusting
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
- 1/2 cup crushed hazelnuts
- 1/2 cup white chocolate chips
- 2 TBS butter, softened
- 1/2 cup granulated sugar
- 3 TBS canned pure pumpkin
- 2 eggs
- 1 1/2 tsp vanilla
Preheat oven to 375. Line baking sheets with parchment paper or nonstick mat.
In a stand mixer, mix butter, sugar, pumpkin, vanilla and eggs on medium speed for about 2 minutes until combined.
Add the dry ingredients and mix on low speed until just combined.
Remove the dough (If the dough is too sticky sprinkle flour over it and on work surface – I worked right on nonstick mats on baking sheet.).
Divide into two pieces and form into logs about 10 inches long by 3-4 inches wide.
Bake for 22-25 minutes.
When cool enough to handle, gently cut the loaves on an angle into 1/2 inch slices (a serrated bread knife works the best).
Return to the baking sheet and bake for another 3-4 minutes on each side, less if you like the biscotti softer.