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Pumpkin Spice Latte Biscotti

Pumpkin Spice Latte Biscotti: Your Cozy Fall Snack Delight

Enjoy the delightful Pumpkin Spice Latte Biscotti, a perfect fusion of pumpkin and coffee flavor, ideal for fall snacking.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscotti
  • 2 cups All-Purpose Flour Gluten-free flour blend can be a substitute.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal rise.
  • 2 tablespoons Instant Espresso Powder Can be swapped with instant coffee powder.
  • 1/4 teaspoon Salt Enhances sweetness.
  • 1 teaspoon Cinnamon Freshly ground adds more flavor.
  • 1 teaspoon Ginger Ground ginger is recommended.
  • 1/4 teaspoon Nutmeg Freshly grated enhances aroma.
  • 1/2 cup Unsalted Butter Margarine can be used for dairy-free.
  • 3/4 cup Sugar Brown sugar can be used for a richer taste.
  • 2 large Eggs Binds ingredients for structure.
  • 1 teaspoon Vanilla Extract Pure extract is best.
  • 1 cup Pumpkin Puree Ensure it's pure, not spiced pie filling.
Optional Topping
  • 1/2 cup White Chocolate Candy Coating or Chips Dark chocolate is a delicious alternative.

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric Mixer
  • Serrated Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, mix the all-purpose flour, baking powder, instant espresso powder, salt, cinnamon, ginger, and nutmeg.
  3. In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, then add the vanilla extract and pumpkin puree until well combined.
  5. Gradually mix in the dry ingredients until just combined, careful not to over-mix.
  6. Divide the dough into two equal portions and shape into logs about 3 inches wide and 12 inches long on the baking sheet.
  7. Bake for 35-40 minutes until firm and slightly golden.
  8. Allow to cool for 10 minutes, then slice into 1-inch pieces.
  9. Return slices to the baking sheet, cut side down, and bake an additional 30 minutes (15 minutes on each side).
  10. Cool on a wire rack, then drizzle with melted white chocolate if desired.

Nutrition

Serving: 1pieceCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 30mgPotassium: 60mgFiber: 0.5gSugar: 5gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container for up to 2 weeks, or freeze for up to 2 months. Re-bake frozen biscotti at 300°F for about 10 minutes to restore crunch.

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