White Chocolate Dipped Pumpkin Ginger Biscotti

Recipe written by The Chef Next Door

2 eggs

1/2 cup pumpkin puree

1 Tbsp pure vanilla extract

2 3/4 cups white whole wheat flour

3/4 cup sugar

1/2 cup light brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup white chocolate chips

2 Tbsp shortening

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.

In the bowl of your stand mixer, beat the eggs, pumpkin puree and vanilla extract until light and fluffy. Add in the dry ingredients and continue to mix on low at first, then medium speed, until a dough forms.

Divide the dough in half and form each half into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.

Bake the logs in the oven until lightly browned, about 30 minutes. Remove from the oven and let them cool on the baking sheet for 5 minutes. Remove the logs to a cutting board and slice them into individual cookies about 1/2-inch thick. Using a sharp serrated knife is best. Place the cookies back onto the baking sheet.

Return the cookies to the oven and bake until lightly browned, about 10 minutes. Turn the cookies over and bake another 10 minutes until crisp. Let the cookies cool on wire racks.

While the cookies are cooling, prepare your white chocolate. In a small microwave safe bowl, add the chocolate chips and the shortening. Microwave in 30 second intervals, stirring after each time, until the chocolate is completely melted and smooth. 

When the cookies are cooled slightly, dip one end into the white chocolate. Let any excess drip off, then place the cookies back on the sheet. Once all of the cookies have been done, put them in the refrigerator to let the chocolate set, just for about 10 minutes.

Remove the cookies and store them in an airtight container.

Bon Appetit!