The Perfect Ready-for-Dunking Pumpkin Spice Biscotti
Pair Your Espresso With These Subtly Sweet Pumpkin Biscotti with White Chocolate-Coffee Drizzle
If pumpkin spice in your coffee isn’t your cup of joe, try this more subtle - but just as autumnal - version instead. Espresso’s classic partner, the biscotti, gets ready for the season with pumpkin, cinnamon, nutmeg, and vanilla for a warm, spicy mix that matches coffee’s own fruity notes. A white chocolate-coffee drizzle pays homage to the inspirational latte without being heavy-handed on the sweetness. Whether you prefer your biscuits on the side or dipped and dunked, this duo is a delicious mid-morning treat for fall.
P.S. Can’t get enough pumpkin spice? Try out our pumpkin spice latte pancakes for a sweet breakfast.
White-Chocolate Coffee Drizzle
Because these biscotti aren’t particularly sweet on their own, we love adding a delicate chocolate drizzle to add some complexity to the flavors. We chose white chocolate here, boosted with a bit of instant espresso powder, but a dark chocolate would also be delicious.
To add the coffee to the drizzle, we simply stirred in a pinch of espresso powder while melting our chocolate in a bain marie. You could also add a splash of brewed coffee. Either will work, though instant will offer a nice light speckling in the drizzle for visual effect.
Ingredients
4 tbsp butter, softened
2/3 cup granulated sugar
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 1/2 tsp baking powder
1/2 tsp salt (see "tips," below)
1 large egg
2 tsp vanilla extract
1/2 cup pumpkin purée
2 cups flour
Coarse sparkling sugar
2 oz white chocolate
Pinch of espresso powder OR 1/4 tsp brewed coffee
Directions
Preheat the oven to 350°F. Line a large baking sheet with parchment.
Beat together softened butter, sugar, spices, baking powder, and salt. The mixture should be creamy.
Add in the egg, vanilla and pumpkin puree, and beat until combined.
At a low speed of your mixer, add in flour, mixing until smooth.
Divide dough in half. Scoop onto the baking sheet, creating two 10” x 2 1/2” inch logs. Shape into long rectangles, smoothing tops and sides. Lightly dust your hands with flour to manipulate the dough if too sticky.
Sprinkle the tops of the logs with coarse sparkling sugar and gently press into the dough.
Bake for 25 minutes, then remove from oven. Reduce oven temperature to 325°F.
Using a large serrated knife, slice log diagonally into roughly 3/4” slices.
Place the biscotti cut-side down onto the baking sheet. Return to oven and bake for 20 minutes. Flip, and bake for an addition 20-25 minutes.
When biscotti are beginning to brown, turn off the oven and allow them to cool completely inside. Once cool, set biscotti upright on a wire rack for drizzling.
To prepare the drizzle, place white chocolate into a large glass bowl set over a pan of boiling water. Stirring frequently, allow white chocolate to melt.
Add espresso powder and stir until combined.
Using a spoon, drizzle biscotti with chocolate-coffee mixture. Allow to cool (or place in the fridge for faster cooling!) before eating.
Recipe adapted from King Arthur Baking