Pumpkin Spice Biscotti To Satisfy Your Fall Dreams • Tasty

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) and line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment.
2. In a large bowl, cream the butter, ½ cup sugar, salt, pumpkin pie spice and baking powder with a hand mixer until smooth.
3. Beat in the egg, vanilla and pumpkin puree.
4. Beat in the flour just until combined, then fold in the pepitas and cranberries with a spatula.
5. Shape the dough on the sheet into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1.25 cm) thick and sprinkle with the remaining tablespoon of sugar.
6. Bake for 30 minutes, until firm to the touch. Cool for about 15 minutes, until just warm enough to handle.
7. Slice the log into ½-inch (1.25 cm) pieces, lay them cut-side up on the lined sheet and bake 15 minutes, then flip and bake 15 minutes more, until both sides are crisp.
8. Let the biscotti cool completely.
9. Melt the white chocolate chips with the coconut oil in a microwave-safe bowl, in 30-second bursts, stirring between, until smooth.
10. Dip the bottom half of each biscotti in the melted chocolate, set on parchment and chill about 20 minutes until set.

Summarized from Tasty's video. Watch it for the details.

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