Pumpkin Biscotti with White Chocolate Drizzle

Have you ever had freshly made biscotti? It’s nothing like those tasteless packaged things that remind me of cardboard. Once you try it you’ll be convinced. They are easy to store in the freezer, and the flavor options are endless!



Biscotti is a twice baked bread quick bread. The second time you bake it you’re drying the slices so if you’re a committed dipper you can make it as dry as you like.

Pumpkin Biscotti

In a large bowl combine:
2 cups whole wheat flour
1 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves

In a separate bowl whisk two eggs with 1/2 cup fresh pumpkin puree. Add it to the dry mixture and do your best to combine it in the bowl, you may have to finish on the counter. You’re not going to knead the dough, just combine it. When it comes together shape it into a long loaf. You can make it very flat or a little thicker like mine, which was about 4 inches across.

Bake the loaf on a greased sheet at 350 degrees for 25-30 minutes. Keep a close eye on it and adjust the time if you are making a flatter or fatter loaf.

Remove it from the oven and let it cool a bit. When you can handle the loaf slice it into 3/4 inch slices. Lay them on the cookie sheet and put them in a 325 degree oven. Turn them after 10 minutes and continue baking until they are as crisp as you like them. Mine went for another 10 minutes.

Remove the slices and let them cool completely. Melt white chocolate chips and drizzle the chocolate over the biscotti. Let the chocolate cool and set completely before storing the biscotti.

Until next time… Release YOUR Bon Vivant and Savor Your Life!


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