Pumpkin Spice Biscotti Recipe – Chocolate Almond Dipped Crunch

Last Updated on 4 months by Neha Deshmukh

Pumpkin Spice Biscotti Recipe – Chocolate Almond Dipped Crunch

Hello friends! If you’re anything like me, the scent of pumpkin spice just makes autumn feel complete. I’ve been experimenting with fall flavors for years, and this Pumpkin Spice Biscotti recipe is one I keep coming back to. It’s the perfect crunchy treat with your evening chai or a cozy cup of coffee. Trust me, once you try these, they’ll become a seasonal favorite!

Why You’ll Love This Recipe

These aren’t your average biscotti. The warm spices blend beautifully with the pumpkin, and then… the chocolate almond dip! It takes them to a whole new level of deliciousness. They’re wonderfully crisp, perfect for dunking, and surprisingly easy to make. Plus, they’re a beautiful addition to any festive gathering.

Ingredients

Here’s what you’ll need to create these delightful pumpkin spice biscotti:

• 2 cups all-purpose flour (about 250g)
• 1 teaspoon baking powder (5g)
• 0.75 teaspoon cinnamon (2.5g)
• 1.25 teaspoons pumpkin pie spice (6g)
• 0.75 cup granulated white sugar (150g)
• 0.5 teaspoon salt (2.5g)
• 1 teaspoon vanilla extract (5ml)
• 2 large eggs
• 0.25 cup pumpkin puree (60ml)
• 1 cup candy melts (approximately 170g)
• Sliced almonds, for sprinkling

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Pumpkin Puree Quality: Please, please use pure pumpkin puree, not pumpkin pie filling! Pie filling has added sugar and spices, which will throw off the flavor balance. Look for 100% pumpkin.
• Pumpkin Pie Spice Blend: You can find pre-made pumpkin pie spice, or easily make your own! A good blend usually includes cinnamon, ginger, nutmeg, and cloves. I like to add a tiny pinch of allspice too.
• Candy Melts Options: I love using candy melts because they’re so easy to work with. White chocolate, milk chocolate, or even dark chocolate candy melts work beautifully. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper – this is essential for easy cleanup.
2. In a large bowl, sift together the flour, baking powder, cinnamon, pumpkin pie spice, sugar, and salt. Sifting helps ensure everything is evenly distributed.
3. In a separate bowl, whisk together the eggs, vanilla extract, and pumpkin puree until everything is smooth and combined.
4. Now, gently combine the wet and dry ingredients. Mix with a spatula until just combined, then knead the dough briefly with your hands. If the dough seems too dry, add 1 teaspoon of milk or water.
5. Divide the dough into two equal logs, about 7 inches long. Gently flatten them slightly on the prepared baking sheet.
6. Bake for 35-40 minutes, or until the logs are firm to the touch. Let them cool on the baking sheet for about 15 minutes before slicing.
7. Reduce the oven temperature to 300°F (149°C). Slice the biscotti diagonally into ½-inch thick slices.
8. Arrange the biscotti slices on the baking sheet and bake for another 10-15 minutes per side, until they’re golden brown and crispy.
9. While the biscotti are baking, melt the candy melts according to package directions (usually in the microwave in 30-second intervals).
10. Dip the cooled biscotti into the melted chocolate and immediately sprinkle with sliced almonds.
11. Place the dipped biscotti on parchment paper to allow the chocolate to set completely before serving.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overbake the logs in the first step! You want them firm enough to slice, but not rock hard.
• Slicing while the logs are still slightly warm makes it easier.
• For extra crispy biscotti, leave the oven door slightly ajar during the second bake.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use vegan candy melts.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Spice Level Adjustment: Add a pinch of ground ginger or cloves for a more intense spice flavor. My friend, Priya, loves adding a tiny bit of cardamom!
• Festive Season Adaptations: For Diwali, sprinkle with chopped pistachios and a touch of edible gold dust. For Christmas, use red and green candy melts and sprinkle with festive sprinkles.

Serving Suggestions

These biscotti are fantastic with a hot cup of chai, coffee, or even a glass of cold milk. They also make a lovely addition to a dessert platter. I often pack them in little cellophane bags as homemade gifts!

Storage Instructions

Store the biscotti in an airtight container at room temperature for up to a week. They’ll stay nice and crispy that way.

FAQs

Let’s answer some common questions:

• What type of pumpkin puree is best for biscotti? Always use 100% pure pumpkin puree, not pumpkin pie filling.
• Can I make this biscotti ahead of time? Absolutely! You can bake the biscotti and store them in an airtight container for a few days before dipping them in chocolate.
• How do I prevent the biscotti from crumbling? Don’t overbake them! And be gentle when slicing and handling.
• What is the best way to melt candy melts? Microwave them in 30-second intervals, stirring in between, until smooth. Be careful not to overheat them.
• Can I use different nuts instead of almonds? Of course! Walnuts, pecans, or hazelnuts would all be delicious.