Pumpkin Biscotti

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, beat together with a whisk the egg, sugar and baking powder. Beat vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk.

Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture.

Finally, sprinkle the flour on top and fold it in with a spatula. Fold in the pepitas last.

Shape the dough into a flat log about 3″ wide by 8″ long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean.

Remove from the oven, turn the oven down to 300F and let the dough rest for 15 minutes. Slice into 1/2″ slices, place the slices back on the baking sheet (cut side up) and bake another 30 minutes, flipping them half-way through.

Let cool completely on a wire rack. When ready to serve, melt the white chocolate in a double boiler or in the microwave (melt for 30 seconds at a time, stirring in between, and stopping as soon as it’s melted).

Dip half of each biscotti into the white chocolate, place it on some waxed paper and let the chocolate set before serving.

Notes

When making biscotti, the order of ingredients is important: be sure to beat the egg, sugar and baking powder alone before moving on to the next step.