Sweet Endings
PUMPKIN SPICE BISCOTTI
Makes about 36
3¾ cups all-purpose flour
1½ cups sugar
1 tablespoon pumpkin pie spice
1½ teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup canned pumpkin
2 large eggs
1 tablespoon vanilla extract
¾ cup cinnamon chips
3 cups white chocolate melting wafers
Garnish: grated fresh nutmeg
ONE Preheat oven to 350°. Line a large baking sheet with parchment paper; lightly dust with flour.
TWO In a large bowl, beat flour, sugar, pumpkin pie spice, salt, baking powder, and baking soda with a mixer at low speed until combined.
THREE In a medium bowl, whisk together pumpkin, eggs, and vanilla. Add pumpkin mixture to flour mixture, beating until a smooth dough forms. Beat in cinnamon chips. Divide dough in half, and place on prepared pan. Shape each half into a 15x4-inch log.
FOUR Bake until center is firm to the touch, about 30 minutes. Let cool for 15 minutes. Reduce oven temperature to 300°. Line a large baking sheet with parchment paper.
FIVE Using a serrated knife, cut logs into ¾-inch slices. Place cut side down on prepared pan.
SIX Bake until firm to the touch, 15 to 20 minutes. Let cool completely.
In a small microwave-safe bowl, heat white chocolate on high in 15-second intervals, stirring between each, until melted. Dip end of biscotti in
