Pumpkin Pecan Biscotti {with White Chocolate Chunks}
Serves: 24
For biscotti...
  • 4 Tbl. butter, room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • ¾ cup pumpkin puree
  • 2 cups flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger
  • 4 squares white chocolate baking squares (4-ounces)
  • 1 cup chopped pecans
For dipping...
  • 8 squares white chocolate baking squares (8-ounces)
  • ½ cup chopped pecans
For biscotti...
  1. Preheat oven to 325 degrees. Line baking sheet with parchment paper.
  2. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg, vanilla and pumpkin. In a small bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Add in batches to pumpkin mixture until well combined. Stir in white chocolate and pecans. Shape dough into 2 (14-inch x 1½-inch) slightly flattened logs. Place 2 inches apart on parchment lined baking sheet.
  3. Bake 25 minutes or until lightly browned. Place on a cutting board: cool 5 minutes. Using serrated knife, cut each log into diagonal slices about ¾-inch thick. Place slices upright on baking sheet. Bake 10 minutes or until slightly dry. Cool on wire racks.
For dipping...
  1. Melt 8 squares of white chocolate. Dip ½ of each biscotti into melted chocolate and transfer to parchment lined baking sheet. Sprinkle with chopped pecans.
Recipe by Lemony Thyme at http://www.lemonythyme.com/pumpkin-pecan-biscotti-with-white-chocolate-chunks/