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This is an overhead horizontal image of an orange-brown colored biscotti on a white piece of parchment paper. The biscotti is dipped in white chocolate and sprinkled with a clear/white sugar sprinkles. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

Deliciously Dunk-able Crunchy Pumpkin Biscotti

Pumpkin biscotti are crunchy and deliciously dunk-able. The white chocolate dip contrasts these pumpkin spiced cookies perfectly!

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Prep: 10 minCook: 1 hourTotal: 1 hour 10 min
Servings: 20 cookies 1x

Ingredients

  • 1 1/2 cup gluten free flour
  • 3/4 cup coconut sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup pumpkin puree
  • 1/2 cup white chocolate chips or 4 oz. white chocolate bar
  • 2 tablespoons refined coconut oil

Instructions

  1. Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
  2. In a large bowl, add the gluten free flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Mix it up. 
    This is a horizontal overhead image of a large white glass bowl on a white and tan terrazzo surface. In the bowl is white flour, coconut sugar, baking powder, pumpkin spice and salt.
  3. Add the eggs and pumpkin puree to the dry mixture and stir with a fork or electric hand mixer! This will come together in a thick, sticky dough.
    This is a horizontal image looking at a large glass bowl from the side, In the bowl is a light brown wet batter. A red rubber spatula with a wooden handle is dipping into the batter with the handle leaning against the side of the bowl and pointing to the bottom right corner. The bowl sits on a white and beige terrazzo surface.
  4. Line a rimmed baking sheet with parchment paper. Flour your hands and use them to arrange the dough in a large rectangle shape in the middle of the parchment paper. It will spread! The square will be about 10-12 inches long and roughly ½ an inch thick before baking.
    This is an overhead horizontal image of a rimmed baking sheet lined with parchment paper. On the parchment paper is a rectangle of gooey dough batter. The baking sheet sits on a white and beige terrazzo surface.
  5. First bake: Bake for 25 minutes and remove from the oven. Leave the biscotti to cool for an entire hour on the baking sheet. Once the hour is passed and the biscotti has cooled, use a serrated knife to slice the biscotti into desired thickness.
    This is an overhead horizontal image of a piece of parchment paper on a white and beige terrazzo surface. On the parchment paper is biscotti cookies cut into about 1 inch pieces. A large serrated knife is to the right of the biscotti.
  6. Second Bake: Turn the oven to 300F. Lay the cookies flat on the baking sheet and return to the oven for another 30 – 40 minutes, flipping after 20 minutes. The thickness of the biscotti cookies will determine how long the second bake will be. 
    This is an overhead vertical image of a log of biscotti cut into 20 pieces and leaning on their sides. The biscotti cookies lay on a white piece of parchment paper.
  7. Once baked, allow to cool. If desired, melt the white chocolate with the coconut oil and dip the ends of the biscotti. I sprinkled mine with some white sugar sprinkles but you can top yours with whatever you like. To speed up the chocolate hardening, you can pop them in the fridge for 5-10 minutes. 
    This is an overhead horizontal image of an orange-brown colored biscotti on a white piece of parchment paper. The biscotti is dipped in white chocolate and sprinkled with a clear/white sugar sprinkles.

Nutrition Info:

  • Serving Size: 1 biscotti
  • Calories: 96
  • Sugar: 9.2g
  • Sodium: 67mg
  • Fat: 2.9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 16.2g
  • Fiber: 1.1g
  • Protein: 1.5g
  • Cholesterol: 16mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/pumpkin-biscotti/