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 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
5 Use a silicone spatula, bench scraper or damp hands to form both portions of dough into long rectangles about 1 inch thick
6 Bake in a 350 degree oven for 20-25 minutes or until the edges just start to turn lightly golden brown and then transfer the baking sheet onto a heat proof surface (keep the oven set to 350 degrees)
7 Let the biscotti cool for 5 minutes
8 Using a serrated knife, cut both rectangles into 3/4” slices either straight through or diagonally (depending on how you want your biscotti to be shaped)
9 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)
10 Transfer the biscottis to a cooling rack to cool fully
11 Drizzle with melted white chocolate and sprinkle with crushed toffee bits (optional)