Homemade Pumpkin Biscotti

These delicious Homemade Pumpkin Biscotti is the perfect treat to go with your coffee or tea! Drizzled with chocolate and a sprinkle of nuts!

Cuisine Italian

Prep Time 30

Cook Time 58

Total Time 1 28

Servings

Calories 330kcal

Author Nancy Piran

Equipment

Ingredients

2 tablespoons ground flax or chia seeds or 1 egg
4 tablespoons water
1 cup almond flour
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
1/4 teaspoon salt
3/4 cup brown sugar
1 1/2 teaspoon almond extract
¾ cup pumpkin puree
1 1/2 tablespoons of coconut oil
¾ cup chopped cashews almonds, or pecans
1/3 cup melted semi-sweet chocolate

Instructions

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
Combine the flax (or egg) and water in a small bowl and set aside for 5-10 minutes.
In a large mixing bowl combine all of the dry ingredients (flour, almond flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt and brown sugar) except cashews and mix well.
In a separate bowl mix together the wet ingredients (pumpkin puree, melted coconut oil, vanilla, flax mixture, crushed cashews) stir completely.
Mix in the wet ingredients and the dry until a dough has formed. Do not over mix. The dough should be soft and slightly moist.
Form the dough into a “log” and press down until about 1 inch thick and 4-5 inches wide.
Bake for 30 minutes.
Let the dough cool for 20 minutes and then cut into 1 inch strips.
Place the strips back onto the baking sheet and cook 10-12 minutes on one side, flip over and bake 10-12 minutes on the other side.
When cooled drizzle with melted chocolate and chopped nuts. Allow to cool.
Serve and ENJOY!

Notes

There are a lot of things you can add to this recipe to make it your own. You can add any type of nut, chocolate chips, or dried fruit you want. You can also dip one end in chocolate instead or a drizzle.

When forming the initial dough “log” press it down to the final biscotti loaf. Using a rolling pin helps. Remember you will slice this into individual biscotti slices.

Instead of flax you can use 1 egg as well. Soaked chia seeds will also work well.

If for some reason the dough is to dry simply add some water a tablespoon at a time. If the dough is to wet then add a little flour until you get the consistency you want.

Make sure you cook sliced biscotti for 10-12 minutes on EACH side to get that biscotti texture that is neither to firm or soft. If you use parchment paper it tends to get moist in the center so in this final stage of the recipe use dry segments of the parchment paper or for even more crispiness take the paper off completely.

Nutrition