Pumpkin meets Italy with pumpkin biscotti studded with semisweet chocolate chips – a perfect companion to dunk in your coffee.
It’s Day 3 of Cookie Week!
My final recipe for Cookie Week is Pumpkin Chocolate Chip Biscotti.
I love pairing pumpkin and chocolate chips together; it just tastes so natural. Or maybe because I’m chocolate chip obsessed.
Either way, I couldn’t stop eating these. Usually when I take goodies into work, I‘m done eating them, but for whatever reason, I couldn’t put the biscotti down.
This isn’t how it’s supposed to work! I give food to my coworkers so I don’t hog them down.
Whether you make these for a coffee date or keep a batch for yourself, you’re not going to want to skip this recipe.
Biscotti is a twice baked cookie.
Even though traditional biscotti is so crunchy that it’s almost hard to take a bite, these pumpkin biscotti are still slightly chewy, and I’m ok with that.
For biscotti purists, you may disagree, but for the rest of you, no need to hurt your teeth.
Little bit of warning – this dough will be sticky. I increased the amount of flour slightly from the original recipe but didn’t want to add too much.
Just make sure you flour your hands and surface. Once you knead the dough, you can then transfer it to parchment paper to finish shaping.
Pumpkin biscotti is great to mail as gifts because the cookies are sturdy enough and still taste great after a week.
To learn more about mailing Christmas cookies, check out my tips from mailing cookies.
Source: Adapted from Simply Recipes