December 13, 2020

Chocolate Dipped Pumpkin Biscotti

Chocolate Dipped Pumpkin Biscotti are pumpkin spice biscotti dotted with pecans, dipped in semisweet chocolate, and sprinkled with toasted pecans. I like baking these cookies all fall long, but I especially like baking them for Christmas . Also, these cookies are absolutely delicious, but not too sweet. Sometimes, biscotti are too crunchy for my taste. But, these cookies are crispy, but still have a nice cakey texture.

The Equipment Needed

A Food Scale- This is essential, in my opinion, for measuring flour and sugar for cookies.
An Electric Mixer- I find this helpful for creaming the butter and sugar.
A Serrated Knife- This is the best kind of knife for cutting the biscotti.
Parchment Paper- Bake your cookies on parchment paper.
Wax Paper- Use this for hardening the chocolate dipped biscotti on.

The Ingredients You Need for Baking Chocolate Dipped Pumpkin Biscotti

Flour- Be sure to use all purpose flour.
Pumpkin Pie Spice- This can be found in the spice section of your market.
Butter- Use unsalted butter.
Pumpkin Puree- Make sure to use pumpkin puree, not pumpkin pie filling.
Semisweet Chocolate Chips- I like the Guittard brand.
Vegetable Shortening- I use Crisco.

How I Made my Cookies

First, I made the pumpkin spice dough. It is not necessary to over beat the batter. Everything just needs to be combined.
Then, while the oven preheated, I put the dough in the freezer to firm up.
Next, I toasted the nuts in the oven.
Then, I baked the cookies.
Next, I sliced the cookies and baked them again.
Then, while the cookies cooled, I melted the chocolate.
Finally, I dipped all the biscotti in the chocolate and sprinkled them with nuts.

My whole family really loves these Chocolate Dipped Pumpkin Biscotti. Needless to say, they taste great with coffee drinks. But, they also are the perfect companion to a cup of hot cocoa or eggnog!

Chocolate Dipped Pumpkin Biscotti

Pumpkin biscotti with pecans dipped in semisweet chocolate and sprinkled with toasted pecans.

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Prep Time 25

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine Italian

Servings cookies

Ingredients

3½ cups all-purpose flour (420g)
1 tbsp. pumpkin spice
½ tsp. baking powder
8 tbsp. softened unsalted butter
1 cup granulated sugar (200g)
1 cup pumpkin puree (244g)
2 eggs
1 cup chopped pecans
¾ cup semisweet chocolate chips
1 tsp. vegetable shortening

Instructions

Sift together the flour, baking powder, and pumpkin spice. Set aside.
In a mixing bowl, cream together the butter and sugar. Add the pumpkin and the eggs, and beat until combined. Stir in the flour mixture, just until no streaks remain.
Stir in a half cup of the chopped pecans. Freeze the dough while the oven preheats.
Preheat the oven to 350 degrees.
Toast the other half cup of nuts on a sheet pan in the heated oven for five minutes. Finely chop the nuts and set them aside.
Line a sheet pan with parchment paper. Divide the dough into 4 loaves, about three inches wide, and an inch high. Bake until they're firm, about 30 to 40 minutes.
Remove the pan from the oven and slice the biscotti with a serrated knife into ¾ inch slices, and lay them flat on two parchment lined baking sheets. Reduce the heat to 300 degrees and bake the cookies for 15 more minutes or until they're crisp. However, these aren't super crispy biscotti, like some are. Cool the cookies on a rack.
In a small bowl place the chocolate and shortening and microwave for twenty seconds. Stir. Repeat this until the chocolate is completely melted.
Dip one end of each cookie in the chocolate and place on a wax paper lined pan. Sprinkle the chocolate with the nuts. Let the chocolate harden before serving.