Ingredients
2 ¾ cus Flour
2 tsp. Baking Powder
¼ tsp. Salt
1 tsp. Pumpkin Pie Spice
6 Tbsp Butter
1 cup Sugar
3 Eggs
½ cup Pumpkin
1 cup Turbinado Sugar
3 tsp. Cinnamon
12 oz. White Chocolate
❃❃Makes 24❃❃
Preparation
Preheat oven to 350, line a baking sheet with parchment paper and spray with non-stick cooking spray.
Mix turbinado sugar and cinnamon together. Set aside
Mixing
Add flour, baking powder, salt and pumpkin pie spice to a bowl and sift or whisk together to combine. In the bowl of a mixer mix butter and sugar until combined. Add eggs one at a time until incorporated and then add pumpkin. Combine dry ingredients in until just combined.
Baking
Form dough into two, flat, ovals on the pan covered with parchment paper. The dough will be slightly sticky, so you may need to use some flour on your hands to form long ovals. Bake for 30 minutes.
Remove from oven and let cool for 10 – 20 minutes. Cut into ½ inch slices with a serrated knife and put back onto sheet pan with cut side down. Bake another 30 minutes flipping the cookies half way through.
Assembling
After cookies have cooled melt 12 oz. white chocolate over a double boiler or in the microwave. If melting in the microwave put in for 20 seconds at a time stirring in between. Melt until almost all the chocolate is melted and stir the last chunks until melted. Dip each biscotti into chocolate ½ way up the biscotti. Sprinkle turbinado sugar and cinnamon mixture over chocolate. Set aside on a cooling rack until chocolate has completely set.