Hazelnuts, white chocolate and pumpkin spices are the perfect combination for these crispy “adult” cookies. Biscotti is an Italian crescent shaped cookie that is twice baked and perfect for dunking into coffee, tea or even milk.
If you have electricity and a warm oven to bake these in today, take a moment to be thankful and think about the hundreds of thousands who do not.
It’s Sunday, day seven of no electricity for many of us on the South Shore of Long Island, Staten Island, Brooklyn and New Jersey. It’s getting cold outside and gas has been very hard to come by, but I am fortunate I was able to stay at my Mom’s last night.
I am thankful for my family, the roof over my head and hot food to eat and so sad for those around me who lost everything. I donated clothing, donated to the Red Cross, and plan on doing more once my power is restored and I can get gas. The way I see it, I can’t help everyone, but if everyone helps one person they will be in much better shape. Hope you all have a warm Sunday with your loved ones and be thankful for the little things we take for granted.
Pumpkin Hazelnut White Chocolate Biscotti
Servings: 28 • Size: 1 biscotti • Old Points: 2 pts • Points+: 3
Calories: 101.5 • Fat: 4 g • Carb: 15.5 g • Fiber: 0.5 g • Protein: 2 g • Sugar: 8 g
Sodium: 40 mg
- 2 cups all purpose flour (+ more for dusting)
- 2 1/2 tsp pumpkin pie spice
- 1-1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 2 1/4 oz (1/2 cup) crushed hazelnuts
- 1/2 cup white chocolate chips
- 2 tbsp unsalted butter, softened
- 3/4 cup superfine sugar (you can put sugar in food processor)
- 2 tbsp pure canned pumpkin
- 2 large eggs
- 1 tsp vanilla extract
Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add hazelnuts, white chocolate chips and mix.
In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add pumpkin, vanilla and eggs, one at a time. Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough (if too sticky sprinkle flour over it and on work surface). Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.
Place on the lined baking sheets and bake 22-25 minutes.
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.