Biscotti, the quintessential Italian breakfast cookie. They are a staple in our home, especially these pumpkin chocolate biscotti! Crunchy, decadent and fall-inspired with a touch of earthy pumpkin pie spice.
Biscotti have been part of my regular recipe repertoire for years now. I can honestly say that no more than two weeks go by without having our biscotti jar filled with these crunchy and delicious anytime treats (which usually disappear within a matter of days!)
These twice-baked treats might be a bit too crunchy for babies under 2 years old. However, I give my 18 month old son his biscotti (or as he likes to call them, “cotti”) after the first round of baking while they are still warm and “soft” enough for him to munch on. You can also crumble them on top of a bowl of fresh Greek yogurt or mix into a parfait!
Enjoy these scrumptious Italian cookies for breakfast, dipped into a hot espresso (just the way I like them) or a mug of warm tea or cappuccino. These freeze extremely well. I often make an extra batch freeze some in a sealed zip-lock bad for a quick go-to snack or when guests stop by for an afternoon coffee!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Pumpkin Chocolate Biscotti
: 20 thin biscotti
: 5 min
Biscotti, the quintessential Italian breakfast cookie. They are a staple in our home, especially these pumpkin chocolate biscotti! Crunchy, decadent and fall-inspired with a touch of earthy pumpkin pie spice. Biscotti have been part of my regular recipe repertoire for years now. I can honestly say that no more than two weeks go by without …
1/4 cup extra-virgin coconut oil or butter, melted
1 tsp. pure vanilla
1 cup sugar
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. sea salt
1/2 cup chocolate chips
In a food processor with the whisk attachment, whisk the eggs and egg white on medium-low speed for about 2 minutes or until frothy. Add the sugar then whisk again for 2 minutes until combined. Add the coconut oil, vanilla, baking powder, espresso, pumpkin pie spice, salt and mix with the paddle attachment for 2 minutes (scraping down the sides of the bowl every so often) or until combined.
Add the flour, about 1/2 cup each time, mixing each time on medium-low for a minute or so. Add the chocolate chips and mix, scraping down the bowl every so often, until fully combined. The batter will be thick and dense but still somewhat sticky.
Coat a 12 x 5.5 x 2 inch biscotti pan with cooking spray then scoop our the batter. Coat your fingers with coconut oil or cooking spray and press down on the batter until uniform. You could also substitute the biscotti pan with a small baking sheet lined with parchment paper. Form a smooth, rectangular log in the middle of the pan, about 1- 1/2 inches thick. Cook for 25-30 minutes or until a toothpick inserted comes out clean. The biscotti should be firm and cooked through but still somewhat spongy on the inside.
Reduce oven temperature to 325 degrees. In the meantime, leave the biscotti to cool in the pan for 10-15 minutes. Once cooled, turn out onto a cutting board and slice the biscotti with a large knife, about 1/2 inch thick. Place the biscotti on a non-stick cooking sheet and cook at 325 degrees for about 5-7 minutes per side or until they are lightly golden. Remove immediately from the oven.