Makes: 24 biscotti Prep time: 1 hour Bake time: 38 minutes total for both bakes
1/2 cup softened, unsalted Organic Valley butter
1/2 cup pumpkin puree
1 cup Dixie Crystals sugar
1 and 1/4 teaspoon Nielsen Massey Vanilla extract
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 and 1/2 cups all purpose flour
2 teaspoons pumpkin pie spice
3/4 cup toffee bits
8 ounces best quality white chocolate for drizzling, if desired
Beat the softened butter, sugar and vanilla until combined.
Add in the eggs and beat until combined.
Mix in the pumpkin puree. Mix well.
Add in the salt, baking powder, pumpkin pie spice and flour until just combined. Do not over mix.
Sprinkle in the toffee bits and mix until they are combined thoroughly.
With floured hands, place the dough onto plastic wrap and mold into a rectangular shape.
Chill for an hour. Preheat your oven to 350 degrees for the last 15 minutes of the chilling process.
Line your baking sheet with parchment paper or a silicone baking mat.
On a lightly floured surface, divide the dough into two equal pieces.
Shape the dough into two loaves, about 4×10 inches or so. It doesn’t have to be exact.
Place on the prepared pans and bake for 28 minutes.
Let the loaves cool for 10 minutes and transfer them to wire racks for another 10 minutes.
Slice each loaf into 12 equal pieces, using a very sharp serrated knife.
Place the pieces back on the baking sheets and bake for another 10 minutes.
The biscotti will begin to turn a light golden brown.
Let them cool on the baking sheet for 5 minutes before moving them to a baking rack.
When the biscotti are completely cool, drizzle them with white chocolate, if desired.
I melted 8 ounces of white chocolate in the microwave, then poured it into a piping bag and cut off the tip for drizzling.
Store in an airtight container for up to 3 days, or in the freezer for up to a month.
I hope you love them!!