Pumpkin Ginger White Chocolate Nut Biscotti

This is a mouthful of a title but you will want a mouthful of these when you are done making them! This is a combination of some of my favorite smells and flavors! Also, because of the moisture of the pumpkin, the consistency is slightly different than a traditional biscotti. Instead of hard and crunchy, these are more crispy on the outside with a slight chew to the inside….yummmm! While these are particularly good and apropos in the fall and winter, I usually have a can of pumpkin in my pantry throughout the year and make these whenever there is a chill in the air!

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Recipe

Pumpkin Ginger White Chocolate Nut Biscotti

• 2 1/2 cups flour

• 1 cup sugar

• 1 teaspoon baking powder

• 1 Tablespoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 2 whole eggs and 1 egg white, room temperature

• 4 Tablespoons butter, melted and cooled

• 1 cup pumpkin puree

• 1 teaspoon vanilla extract

• 1/4 cup crystalized ginger pieces, roughly chopped

• 1 bar white premium chocolate, roughly chopped (I use Ghirardelli)

• 1/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees.

2. Line a cookie sheet with aluminum foil.

3. In a large bowl, combine the flour, sugar, baking soda, salt and spices and set aside.

4. In a large mixing bowl (I use my Kitchen Aid), beat the eggs and egg whites with a paddle attachment on high speed for 2 minutes. Add the butter, pumpkin and vanilla and mix until smooth and combined. Gradually add the dry ingredients and mix until combined but do not overmix. Add your chopped ginger, chocolate and walnuts and mix until just combined.

5. With wet clean hands, split dough into two, and form two long logs. Place on the cookie sheet about 4-5 inches apart from each other. Place cookie sheet in oven and cook for 30 minutes.

6. When done, take out and let rest for 15-20 minutes. Then, with a serrated knife, cut each log into roughly 1 in slices on the diagonal and put back on the cookie sheet upright to bake again.

7. Cook for another 25 minutes and then take out of the oven to cool. Enjoy!!!