Pumpkin Biscotti

By cuznvin

Ingredients

• 1 ¾ cups flour
• ½ tsp.baking soda
• ½ tsp. baking powder
• 1/8 tsp. salt
• 1 tsp. nutmeg
• ½ tsp. cinnamon
• ½ cup pumpkin (puree)
• ½ cup unsalted butter, room temperature
• 1-cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 1 tsp. orange zest, grated
• 8 oz. white chocolate

Preparation

Step 1

Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside. Beat the butter and sugar in a mixer until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended. Add the flour mixture and beat until just incorporated. Refrigerate about 1 hour.

Preheat the oven to 350° F. Line a baking sheet with parchment. Divide the dough in half and using lightly floured hands shape each half into a log. Bake about 30 minutes until brown and firm to the touch. Let cool 10-15 minutes. Transfer to a cutting board and slice in the diagonal ¾ inch thick. Place a cooling rack on the baking sheet and arrange slices cut side down and bake until golden brown. approx. 15 -20 minutes. Cool.

Chop the chocolate and melt in a double broiler or in the microwave, carefully stirring frequently. Drizzle each cooled cookie with chocolate and place on a lined tray chocolate side up. Refrigerate briefly to set the chocolate.

Makes about 24