Hazelnuts, white chocolate and pumpkin spice biscotti 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.
2cupsall purpose flour(+ more for dusting)
2 1/2tsppumpkin pie spice
2 1/4oz1/2 cup crushed hazelnuts
1/2cupwhite chocolate chips
3/4cupsuperfine sugar(you can put sugar in food processor)
2tbsppure canned pumpkin
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.