Pumpkin Chai Biscotti

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5 from 3 votes

Pumpkin Chai Biscotti

A softer pumpkin biscotti with chai spices.

Course: Dessert

Cuisine: Italian

Servings: biscotti

Calories: 118kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

Chai Spice Mixture

1 tablespoon ground ginger
1 ½ teaspoons cinnamon
1 teaspoon freshly ground cloves
1 tablespoon freshly ground cardamom
1 teaspoon freshly grated nutmeg
1 teaspoon white pepper

Biscotti

2 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
2 teaspoons Chai spice mixture
1 cup sugar
2 eggs
½ cup pumpkin puree NOT pumpkin pie filling
1 teaspoon vanilla
2 tablespoons orange zest
¾ cups nuts either walnuts, pecans, hazelnuts, or pistachios

Instructions

Preheat oven to 350°F.
Whisk together all the ingredients for the chai spice mixture.
1 tablespoon ground ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon freshly ground cloves, 1 tablespoon freshly ground cardamom, 1 teaspoon freshly grated nutmeg, 1 teaspoon white pepper
Combine flour, salt, baking powder and 2 teaspoons of the chai spice mixture into a bowl and mix together thoroughly with a whisk.
2 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 1/2 teaspoons baking powder, 2 teaspoons Chai spice mixture
In a stand mixer, beat together sugar and eggs on high speed until thick and smooth (about 3-5 minutes). Add pumpkin and vanilla and blend together over medium speed until combined.
1 cup sugar, 2 eggs, 1/2 cup pumpkin puree, 1 teaspoon vanilla
Add flour mixture, a cup at a time, beating at low speed just until blended. Fold in the nuts and zest with a spoon or spatula until combined.
2 tablespoons orange zest, 3/4 cups nuts
Coat a baking sheet with cooking spray and get your hands wet. Divide the dough in half and turn out onto the baking sheet, placing each half 3-4" apart.
Shape each portion into a log about 10" long and 3" wide and flatten to about a 1" thickness. (The dough will be sticky and somewhat hard to work with; keep your hands moist to help. I "patted" them into shape).
Bake at 350 for 20 to 30 minutes, turning the pan around in the oven halfway through baking to evenly crisp the logs. The center of the logs should be firm to the touch when done.
Remove the logs from the baking sheet onto a rack and cool for 10 minutes. Reduce oven temperature to 325°.
Using a serrated knife, cut each log diagonally into approximately 1/2" slices (see note below for thinly sliced biscotti). Place slices, cut side down, on baking sheet, about 1" apart.
Bake at 325 for about 10 minutes (5 minutes for softer biscotti). Flip cookies over and bake an additional 5-10 minutes, until crisp and golden brown.
Cookies will be slightly soft in the center but will harden as they cool. Remove from baking sheet and cool on wire rack.
Drizzle with melted white chocolate if desired.
Biscotti can be stored in airtight container for about 1 month or you can freeze them until you are ready to send.

Notes

**Tips:

If you prefer crisper biscotti, let them sit overnight, uncovered in a dry space.
For easily cutting biscotti into very thin cookies, wrap the logs and freeze them overnight. The next day slice them as thin as desired and then do the second baking.

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