Pumpkin Hazelnut White Chocolate Biscotti Recipe

I’m so excited to share this cozy, heartwarming Pumpkin Hazelnut White Chocolate Biscotti Recipe with you! It’s one of those treats that instantly feel like autumn in every bite—crispy, subtly sweet, and with that perfect balance of nutty, creamy, and pumpkin-spiced goodness. Whenever I make these biscotti, I’m reminded of chilly afternoons spent sipping coffee by the window, and honestly, they never fail to brighten up my day.

This Pumpkin Hazelnut White Chocolate Biscotti Recipe is fantastic because it’s versatile and stores beautifully, making it perfect for gifting, holiday mornings, or whenever you want a little something special alongside your favorite cup of tea or coffee. You’ll find that the pumpkin adds just the right hint of seasonal flavor without overpowering the smooth white chocolate chunks and crunchy hazelnuts, creating a biscotti you’ll crave all year long.

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Ingredients You’ll Need

These ingredients are easy to find and work harmoniously to create the perfect Pumpkin Hazelnut White Chocolate Biscotti Recipe. Keep an eye out for good quality canned pumpkin and fresh hazelnuts for the best flavor.

• All-purpose flour: The base for your biscotti, providing structure and crunch.
• Baking powder: Helps your biscotti rise slightly for a perfect texture.
• Salt: Balances sweetness and enhances flavors.
• Ground cinnamon: Adds warm spice that pairs beautifully with pumpkin.
• Ground nutmeg: Gives that classic pumpkin spice nuance.
• Unsalted butter: For richness and tender crumb; make sure it’s softened to room temperature.
• Sugar: Sweetens the dough and helps create a light, crispy texture.
• Eggs: Bind the dough and add moisture.
• Pure pumpkin puree: Not pumpkin pie filling! Adds moisture and that signature pumpkin flavor.
• Vanilla extract: Deepens flavor and complements the white chocolate.
• Chopped hazelnuts: Toast them for more crunch and flavor.
• White chocolate chips or chunks: Melts slightly when baking, creating creamy pockets of sweetness.

Variations

I love to tweak this Pumpkin Hazelnut White Chocolate Biscotti Recipe depending on the occasion or what I have on hand—you can easily personalize it and still get delicious results. Don’t hesitate to experiment a bit with nuts or add some extra spices to make it your own!

• Nut swap: I’ve swapped hazelnuts for pecans or walnuts, which gives a slightly different crunch and flavor, but still delicious.
• Spice it up: Adding a pinch of ground ginger or allspice really boosts warmth and complexity if you want a more pronounced seasonal vibe.
• Chocolate mix: Try mixing white and dark chocolate chips for a touch of bittersweet contrast.
• Gluten-free version: I experimented with a gluten-free flour blend and the texture came out slightly more crumbly but still tasty and enjoyable.

How to Make Pumpkin Hazelnut White Chocolate Biscotti Recipe

Step 1: Prepare Your Dry Ingredients and Toast Hazelnuts

Start by whisking together the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl—this ensures even distribution of spices and leavening. Toast your chopped hazelnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and slightly golden. Toasting really amps up their nuttiness, trust me, it makes a difference!

Step 2: Cream Butter and Sugar, Then Mix in Wet Ingredients

In a separate bowl, beat your softened butter and sugar until light and fluffy. This step gives your biscotti that tender texture. Then, beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract. You’ll want a smooth, combined mixture before adding the dry ingredients.

Step 3: Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet, stirring gently until just combined—don’t overmix or the biscotti might get tough. Fold in the toasted hazelnuts and white chocolate chips last; I like to save these for the end so they keep their shape and texture.

Step 4: Shape Dough into Logs and First Bake

Divide the dough in half and shape each portion into a rough log about 12 inches long and 2-3 inches wide on a lined baking sheet. Wetting your hands lightly helps prevent sticking. Bake at 350°F (175°C) for about 30-35 minutes until the logs are firm to the touch and lightly golden—this initial baking sets the shape.

Step 5: Slice and Bake Again for Perfect Crunch

Once cool enough to handle, slice each log diagonally into ½-inch thick pieces. Lay the slices cut side down back on the baking sheet, and bake for an additional 10-15 minutes per side, flipping halfway through. You’ll want them golden and crisp but not so hard you can’t bite through—this twice-baking is key to that classic biscotti crunch.

How to Serve Pumpkin Hazelnut White Chocolate Biscotti Recipe

Garnishes

I often like to sprinkle a little powdered sugar or a drizzle of melted white chocolate over the biscotti for a festive touch when serving. Sometimes a light dusting of cinnamon mixed with sugar adds an extra cozy appeal that guests love.

Side Dishes

This Pumpkin Hazelnut White Chocolate Biscotti pairs wonderfully with a warm latte, chai tea, or rich hot cocoa. It’s also great alongside a simple bowl of fresh fruit or a cheese platter when you want to mix sweet and savory.

Creative Ways to Present

For special occasions, I like bundling biscotti in pretty cellophane bags tied with twine or fall-themed ribbons—perfect for giving as gifts or party favors. Arranging them on a platter alongside some seasonal elements like mini pumpkins or cinnamon sticks always impresses my guests.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your biscotti in an airtight container at room temperature—they’ll stay fresh and crunchy for up to two weeks. I usually keep mine in decorative tins, which also makes them easy to bring out for unexpected guests.

Freezing

I’ve found that biscotti freeze beautifully! Wrap them tightly in plastic wrap and place in a freezer bag or container. When you want some, just thaw at room temperature for a couple of hours, and they’ll taste just as fresh.

Reheating

If you want to revive any day-old biscotti’s crispness, pop them in a 300°F oven for about 5-7 minutes. This little trick breathes new life into them without drying them out.

FAQs

Final Thoughts

This Pumpkin Hazelnut White Chocolate Biscotti Recipe is truly one of my favorites to bake when I want to feel a little festive and cozy in the kitchen. I hope you enjoy the process as much as the delicious results—it’s such a warm, satisfying treat that’s perfect for sharing or savoring solo with your morning coffee. Trust me, once you try this recipe, it’ll become your go-to biscotti for every autumn (and beyond)!

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