Pumpkin Hazelnut White Chocolate Biscotti Recipe

Pumpkin Hazelnut White Chocolate Biscotti Recipe

How To Make Pumpkin Hazelnut White Chocolate Biscotti

Munch on this crunchy yet chewy chocolate biscotti made with pumpkin for an earthy taste and hazelnut for fragrance and white chocolate chips.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 2cupsall purpose flour,plus more for dusting
  • tsppumpkin pie spice
  • tspbaking powder
  • ¼tspcinnamon
  • ¼tspnutmeg
  • 1pinchsalt
  • ozhazelnuts,(½ cup), crushed
  • ½cupwhite chocolate chips
  • 2tbspunsalted butter,softened
  • ¾cupsuperfine sugar
  • 2tbsppure pumpkin,canned
  • 2large eggs
  • 1tspvanilla extract


  1. Preheat oven to 375 degrees F.

  2. Line a baking sheet with a silpat or parchment paper.

  3. In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt.

  4. Add hazelnuts, white chocolate chips and mix.

  5. In a stand mixer, mix butter and sugar on medium speed for 1½ minutes.

  6. Add pumpkin, vanilla, and eggs, 1 at a time.

  7. Add the dry ingredients and mix on low speed until just combined to make a dough.

  8. Remove the dough.

  9. Divide into 2 pieces and form into long flat logs about 12×2-inch wide.

  10. Place on the lined baking sheets and bake for 22 to 25 minutes.

  11. When cool enough to handle, gently cut the loaves on the angle into ½-inch slices.

  12. Return to the baking sheet fitting as many pieces on the baking sheet.

  13. Bake the biscotti for another 3 to 4 minutes on each side.

  14. Serve and enjoy.


  • Calories: 90.37kcal
  • Fat: 3.39g
  • Saturated Fat: 1.26g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 1.56g
  • Polyunsaturated Fat: 0.33g
  • Carbohydrates: 13.45g
  • Fiber: 0.48g
  • Sugar: 6.63g
  • Protein: 1.79g
  • Cholesterol: 15.03mg
  • Sodium: 30.76mg
  • Calcium: 29.73mg
  • Potassium: 39.36mg
  • Iron: 0.61mg
  • Vitamin A: 14.17µg
  • Vitamin C: 0.23mg
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