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Pumpkin Pie Biscotti with White Chocolate Glaze

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Serves 30 | Prep Time | Cook Time 30 to 42

Why I Love This Recipe

One of my favorite biscottis especially in the fall season. I don't always twice bake these and also add about a cup of raisins. Walnuts are also a nice addition.

Crisp, spicy, different. Save some for Thanksgiving gifts. Makes 30

Ingredients You'll Need

3/4 cup oil
1 1/2 cups light brown sugar -- packed
1/2 cup granulated sugar
2 eggs
3/4 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon cloves
3 1/2 cups all-purpose flour -- (3 1/2 to 4 1/2)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1 1/2 cups white chocolate -- chopped and melted.


Preheat oven to 350 F. Line a large baking sheet with parchment paper or silpat.

In a mixing bowl, mix the oil, brown sugar, white sugar, eggs, and pumpkin puree. Stir in spices, 3 1/2 cups of the flour, baking powder, baking soda, and salt. Stir in more flour, as required, to make a stiff but soft batter.

Using floured hands, spread dough out on the baking sheet into a log about 3 inches by 10 to 12 inches long.

Bake 35-50 minutes until the log is set and dry to the touch.

Cool biscuit well and lower oven temperature to 325 F.

Cut biscuit into diagonal cookies (about 30).

Place cookies back on sheet and bake to crisp (20 to 30 minutes).

Cool well. Smear white chocolate on one side of each cookie. Chill in the refrigerator to set.

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