I love homemade biscotti and this recipe is a new favorite!
We shared it with the neighbors on Halloween but I thought it would make a great Thanksgiving treat as well. The printable recipe is below.
- 3 cups all-purpose flour (more if needed)
- 1-1/2 cups firmly packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice
- 1 stick unsalted butter
- 1 cup white chocolate chips, divided
- 1 cup chopped pecans
- 2 large eggs, lightly beaten
- 1 Tbsp. vanilla
- In medium bowl, mix together the baking powder, salt, and pumpkin pie spice, set aside.
- In a large bowl, combine the butter and brown sugar. Add beaten eggs and vanilla, mixing well.
- Slowly add the flour mixture to the butter mix. The dough will be very sticky! Add the pecans and most of the white chocolate chips to the dough. (Reserve some to melt and drizzle on top.) At this point, I added a small amount of flour to firm the dough up a bit. It will remain sticky so when working with it, be sure to have spray oil (such as Pam) on hand.
- Divide the dough in two. Shape each ball of dough into a log approximately 2-inches wide and 10-inches long. Form them side-by-side on a large baking sheet, leaving as much space as you can between them for spreading. (Tip: Either refrigerate the dough 15 minutes before shaping or spray Pam on your hands to prevent sticking.)
- Place cookie sheet on rack in center of oven which has been preheated to 350 degrees. Bake for 30 miutes until golden brown. Cool logs completely on rack.
- Reduce oven temperature to 325 degrees.
- Carefully slice cooled logs with a heavy, sharp knife - making the cookie slices about 1/2-inch wide. Lay the cookies on their side and bake for an additional 15+ minutes until slightly toasted. (Longer if a harder biscotti is your preference.) Cool completely on wire rack.
- Melt remaining white chocolate chips in a microwavable bowl, stirring every 10 seconds until drizzling consistency is achieved. Drizzle over cooled biscotti slices.