Delicious and spicy pumpkin biscotti, with a subtle undertone of coffee. It's like your pumpkin spice latte in edible form!
1 1/2tspbaking powder
2 1/2tspfine ground coffee
1/2cupbutterat room temperature
Optional: 1/2 cup semi-sweet chocolate chips, melted for drizzle
Preheat oven to 300° 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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!