Ingredients
2cupsall purpose flour,plus more for dusting
2½tsppumpkin pie spice
1½tspbaking powder
¼tspcinnamon
¼tspnutmeg
1pinchsalt
2¼ozhazelnuts,(½ cup), crushed
½cupwhite chocolate chips
2tbspunsalted butter,softened
¾cupsuperfine sugar
2tbsppure pumpkin,canned
2large eggs
1tspvanilla extract
Preparation
Preheat oven to 375 degrees F.
Line a baking sheet with a silpat or parchment paper.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt.
Add hazelnuts, white chocolate chips and mix.
In a stand mixer, mix butter and sugar on medium speed for 1½ minutes.
Add pumpkin, vanilla, and eggs, 1 at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough.
Divide into 2 pieces and form into long flat logs about 12×2-inch wide.
Place on the lined baking sheets and bake for 22 to 25 minutes.
When cool enough to handle, gently cut the loaves on the angle into ½-inch slices.
Return to the baking sheet fitting as many pieces on the baking sheet.
Bake the biscotti for another 3 to 4 minutes on each side.
Serve and enjoy.
