Pumpkin Biscotti dipped in chocolate! These delicious biscuits are a little chewy in the middle with crunchy edges, which are perfect for dipping in tea or coffee.
Pumpkin Biscotti Dipped in Chocolate
Includes 3 Dozen:
1 hour 5 mins
Author: Sandra @ The Foodie Affair
Recipe type: Baked Goods - Cookies
Serves: 3½ dozen
- 1½ cups white whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ tablespoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 stick (8 tablespoons), unsalted butter at room temperature
- ¾ cup sugar (granulated, or sugar substitution of your choice. I used Xylitol)
- 1 cup pumpkin puree
- 2 eggs, large
- 2 teaspoons vanilla extract
- 1 cup pumpkin seeds, shelled and divided
- 1 cup chocolate melting chips
- Pre-heat oven to 325 degrees. 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 ½" thick. Place on prepared baking sheet and bake for 30 minutes. Remove from oven and let cool for 10 minutes. With a serrated knife slice the dough into ½" slices. 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 ¼ cup of pumpkin seeds. Place on parchment lined baking sheets and let chocolate set.
You may use all-purpose flour in place of the whole wheat flour. The total recipe should yield 3½ cups. If the dough is too sticky, add more flour a tablespoon at a time.