Pumpkin Biscotti Dipped in Chocolate
User Reviews
5
Pumpkin Biscotti Dipped in Chocolate
Description
Pumpkin Biscotti Dipped in Chocolate blends pumpkin puree and traditional spices with the crunchy, twice-baked biscotti form. The dough is made with a combination of white whole wheat and all-purpose flour, enriched with pumpkin seeds that provide texture. After shaping into logs and a first bake, the logs are sliced into half-inch pieces and baked again upright to develop a firm and crisp texture. The addition of a chocolate coating on half of each biscotti adds a smooth sweetness that complements the spiced pumpkin flavor. This biscotti offers a firm bite suited for dipping in coffee or tea.
The recipe uses baking powder and pumpkin pie spice to create a balanced flavor profile, while the pumpkin puree adds moisture and subtle earthiness. The process of chilling the dough ensures easier shaping of the logs. The twice-baking method dries the biscotti thoroughly for an extended shelf life and ideal crunchiness.
These biscotti pair well with hot beverages and can be stored for several days if kept in an airtight container. Adjusting the amount of flour can help manage dough stickiness, and using chocolate melting chips makes dipping straightforward and tidy.
Ingredients
- 1 1/2 cups white whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/3 cup butter unsalted at room temperature
- 3/4 cup sugar granulated, or sugar substitution of your choice. I use Truvia Baking Blend
- 3/4 cup pumpkin puree
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup pumpkin seeds shelled and divided
- 1 cup chocolate melting chips
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together flours, baking powder, salt, pumpkin pie spice, cinnamon and set aside.
- In a medium bowl beat together butter and sugar until light and creamy. Stir in pumpkin puree and beat in eggs one at a time. Add vanilla.
- Mix the dry and wet ingredients together forming the dough. Stir in the pumpkin seeds.
- Divide the dough in half and put in the refrigerator for an hour.
- Shape each piece into a rectangle about 11" long, 4" wide, and 1/2" thick. Place on the prepared baking sheet and bake for 30 minutes. Remove from oven and let cool for 10-15 minutes. With a serrated knife slice the dough into 1/2" slices. You can also slice on a diagonal. Place the pieces upright and bake for about 25 minutes. Remove from oven and let cool.
For chocolate dipping:
- Melt 1 cup of chocolate according to packaged directions. Dip half of the biscuit into the chocolate and sprinkle with remaining 1/4 cup of pumpkin seeds. Place on parchment lined baking sheets and let chocolate set.
Notes
- Use all-purpose flour if white whole wheat flour is unavailable, adjusting quantities to maintain dough consistency.
- If the dough feels too sticky to handle, incorporate additional flour a tablespoon at a time until manageable.
- Chilling the dough before shaping helps achieve clean rectangular logs for even baking and slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 31/2 dozen
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 108kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 16mg | 5% |
| Sodium | 60mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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