Pumpkin Spice Latte Biscotti

• Vegetarian

• Produce

  • 1 tsp Ginger
  • 3/4 cup Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tsp Cinnamon
  • 3 cups Flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 1 White chocolate candy coating or white chocolate chips

• Drinks

  • 2 1/2 tsp Espresso, instant powder

• Dairy

  • 1/2 cup Butter

Found on dontsweattherecipe.com

Ingredients

• 3 cups Flour
• 1½ tsp. Baking Powder
• 2½ tsp. Instant Espresso Powder
• ½ tsp. Salt
• 2 tsp. Cinnamon
• 1 tsp. Ginger
• ½ tsp. Nutmeg
• ½ cup Butter, room temperature
• 1 cup Sugar
• 3 large Eggs
• 1½ tsp. Vanilla Extract
• ¾ cup Pumpkin Puree
• White Chocolate Candy Coating or white chocolate chips, melted

Directions

• Preheat oven to 300° F. and line a large baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, baking powder, salt and spices. Whisk well to combine. Set aside.
• In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine.
• Add dry ingredients and mix until well combined.
• On prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (they will spread). Using moistened hands, shape and smooth the dough.
• Bake in preheated oven for 35-40 minutes, or until firm and hollow sounding when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
• Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 15 minutes.
• Turn biscotti over and bake another 15 minutes.
• Remove to a cooling rack and allow to cool completely.
• Drizzle cooled biscotti with melted chocolate.