Pumpkin Spice Biscotti

I think it is safe to say that pumpkin spice rules the autumn season for many people.  But, who can blame us? It’s the spice that defines comfort during those cooler months.

But if you are looking for a slight change in your pumpkin spice latte, why not try a baked good that is perfect for dunking in your cup of Joe:  Pumpkin Spice Biscotti.

With pumpkin spice, dried cranberries and toasted hazelnuts these delectable dunking vessels are the perfect compliment to your warm drink.

Check out the recipe below:

Directions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

In a stand mixer or large bowl, mix sugar, butter, spices, salt and baking powder until creamy.

Beat in egg, vanilla, and pumpkin puree.  Add flour, pumpkin seeds, dried cranberries and crushed hazelnuts and mix until it forms a dough.

Transfer dough onto baking sheet and make a log. Flatten log into a long rectangle about an inch thick.

Bake in oven until firm (30-40 minutes). Remove from heat and allow to cool.   Cut into 1/2 inch thick slices and return side down on baking sheet. Bake for an additional 10 minutes; flip and bake another 10 minutes.  Biscottis should be firm. If still soft, bake and additional 5-10 minutes per side.

Remove from heat and allow to cool completely.

Microwave white chocolate melts in a microwave safe bowl in 15 second increments – stirring each time – until completely melted and smooth.  Keeping the baking sheet with parchment paper, dip each biscotti half way in white chocolate and place on baking sheet.  Once all are dipped, place in fridge to set.

Enjoy with your cup of coffee, tea or just by themselves.