Breakfast · Pastries

Pumpkin Hazelnut Biscotti

A scrumptious winter treat for a chilly morning!


  • 2 1/4 cups all purpose flour plus more for dusting
  • 2 1/2 tsp pumpkin pie spice
  •  1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 1/2 cup crushed hazelnuts
  • 1/2 cup white chocolate chips
  • 2 TBS butter, softened
  • 1/2 cup granulated sugar
  • 3 TBS canned pure pumpkin
  • 2 eggs
  • 1 1/2 tsp vanilla


Preheat oven to 375.  Line baking sheets with parchment paper or nonstick mat.

In a medium bowl mix flour, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt.  Mix in hazelnuts and white chocolate chips. IMG_2840 IMG_2841 IMG_2842

In a stand mixer, mix butter, sugar, pumpkin, vanilla and eggs on medium speed for about 2 minutes until combined.

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Add the dry ingredients and mix on low speed until just combined.


Remove the dough (If the dough is too sticky sprinkle flour over it and on work surface – I worked right on nonstick mats on baking sheet.).

Divide into two pieces and form into logs about 10 inches long by 3-4 inches wide.


Bake for 22-25 minutes.

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When cool enough to handle, gently cut the loaves on an angle into 1/2 inch slices (a serrated bread knife works the best).

Return to the baking sheet and bake for another 3-4 minutes on each side, less if you like the biscotti softer.

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Enjoy with some tea or coffee!IMG_2860 IMG_2863

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