Tuesday, December 4, 2012

Pumpkin Hazelnut White Chocolate Biscotti

Looking for a new treat to bring in to work over the past weekend, I stumbled upon this delicious recipe on Pinterest.  This breakfast cookie is a perfect combination of hazelnut, white chocolate and pumpkin and proved to be a perfect pair with my morning coffee, making working the weekend that much better.  This recipe was adapted from Skinnytaste.com and for an extra kick I dipped about half of them in white chocolate (maybe not so skinny, but tis the season!)

Serving: 28-30
2 cups all purpose flour
2 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of course salt
1/2 cup crushed hazelnuts
1/2 cup white chocolate chips
2 tbsp unsalted butter at room temperature
3/4 cup sugar
2 tbsp pure canned pumpkin
2 large eggs room temperature
1 tsp vanilla extract

Optional: 1 cup white chocolate chips

Preheat oven to 375.  Place baking mat on baking sheet.

Combine flour, pumpkin spice, baking powder, cinnamon, nutmeg and salt in a medium bowl and mix together. Add hazelnuts and chocolate chips.

In a standing mixer with the paddle attachment, mix butter and sugar on medium for 2 minutes.  One at a time, add pumpkin, eggs and vanilla.  Reduce mixer speed to low. Add dry ingredients until just combined.

Remove dough and divide in two.  Form into a two long flat logs (12inches long, 2 inches wide). Place on prepared baking mat and bake for 22-25 minutes.

Remove from oven and let cool for 10 minutes. Using a serrated bread knife, cut loaf into 1/2 inch pieces at a diagonal. Place pieces on baking mat and bake on each side for another 3-4 minutes.

**Optional: with a double broiler, melt the white chocolate chips, stirring constantly until all chips are melted. Dip cooled biscotti in chocolate and let dry on baking rack.

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