Espresso and Lime

0 Preheat your oven to 350 degrees
1 In a large bowl, whisk 6 tablespoons of melted and cooled butter with 3/4 cup of granulated sugar, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt until creamy
2 Add 1 egg, 2 teaspoons of vanilla extract and 1/2 cup of pumpkin puree and whisk to combine
3 Add 2 1/4 cups of flour and stir to combine (the dough will be a bit sticky)
4 Fold in 2/3 cup of miniature milk chocolate chips
5 Line a large baking sheet with parchment paper and place half of the dough on one side and the other half on the other side of the baking sheet
6 Use a silicone spatula, bench scraper or damp hands to form both portions of dough into long rectangles about 1 inch thick
7 Bake in a 350 degree oven for 20-25 minutes or until the edges just begin to turn lightly golden brown and then transfer the baking sheet onto a heat proof surface (keep the oven set to 350 degrees)
8 Let the biscotti cool for 5 minutes
9 Using a sharp knife, cut both rectangles into 3/4” slices either straight through or diagonally (depending on how you want your biscotti to be shaped)
10 Turn the biscottis cut side down and return them to a 350 degree oven and bake for 10-15 on each side (depending on how crisp you want them)
11 Transfer the biscottis to a cooling rack to cool fully
12 While the biscotti are cooling, melt 1 cup of semi-sweet chocolate in a wide, shallow dish
13 Dip the fully cooled biscotti into the melted chocolate and then transfer them back onto the cooling rack and allow the chocolate to set before serving
14 Store leftovers in an airtight container at room temperature