Get the Recipe: Pumpkin Spice Latte Biscotti
Delicious and spicy pumpkin biscotti, with a subtle undertone of coffee. It's like your pumpkin spice latte in edible form!
Ingredients
- 3 cups all-purpose flour, spooned and levelled
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons fine ground coffee, (unbrewed coffee grounds)
- 1/4 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup salted butter, at room temperature
- 1 cup white granulated sugar
- 3 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup canned pumpkin
- Optional: 1/2 cup semi-sweet chocolate chips, melted for drizzle
Instructions
- Preheat oven to 300°F (regular bake setting/not fan assisted) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, salt and spices. Whisk well to combine. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine. Add dry ingredients and mix until well combined.
- On prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (leaving as much room in between as you can as they will spread). Using moistened hands, shape and smooth the dough.
- Bake in preheated oven for 35-40 minutes, or until firm and sounding hollow when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
- Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 15 minutes. Turn biscotti over and bake a further 15 minutes. Remove to a cooling rack and allow to cool completely.
- If desired, drizzle cooled biscotti with melted chocolate.
Notes
Tips!
- A serrated knife cuts the logs of baked biscotti beautifully!
- The drizzle of chocolate topping is completely optional. The chocolate flavour does pair really well with both the pumpkin flavours and the bit of coffee flavour.
Serving: 1biscotti, Calories: 135kcal, Carbohydrates: 21g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 33mg, Sodium: 67mg, Potassium: 67mg, Sugar: 8g, Vitamin A: 945IU, Vitamin C: 0.2mg, Calcium: 24mg, Iron: 1mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
