This pumpkin spice biscotti is crisp and crunchy with a nutty pumpkin flavor. It's made with almond flour, sweetened with coconut sugar and flavored with pumpkin spice. You can drizzle the biscotti with dark chocolate or go without!
My oldest son is always asking me to make my chocolate biscotti recipe. While I do sometimes indulge in his request, I set out to make a new biscotti recipe these last few months.
This pumpkin spice biscotti did take a few tries. At first, I tested the recipe with pumpkin puree. However, the pumpkin made the biscotti too moist... and biscotti has to be crisp! So I settled for pumpkin spice instead. You still get a lovely pumpkin flavor, just without pumpkin puree.
This biscotti is made with almond flour, giving it a nutty flavor and making it gluten free and grain free. It's flavored with vanilla and pumpkin spice - the perfect flavors for fall. I like topping it with dark chocolate, but you can go without or use white chocolate instead.
Why You'll Love this Pumpkin Spice Biscotti
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- gluten free and grain free - the biscotti is made with a combination of almond flour and tapioca starch
- dairy free - I use palm shortening instead of butter
- crisp and crunchy - the perfect biscotti texture
Ingredients
The full recipe for this paleo biscotti can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond flour - this recipe was formulated with almond flour to keep everything gluten free, grain free and paleo.
- tapioca starch - needed for texture purposes. You can swap this with arrowroot starch.
- coconut sugar - to sweeten the biscotti
- pumpkin spice - since this is pumpkin spice biscotti
- baking powder - I like to make my own paleo baking powder, but any type will work.
- salt - brings out more flavor
- palm shortening - a great dairy free alternative to butter. You can use butter instead if you aren't dairy free.
- egg - to bind the ingredients and give the biscotti structure
- vanilla extract - for flavor
- egg wash - this is optional, but it creates a sheen over the biscotti and gives the top a crispier texture. For this egg wash, I whisked one egg with one tablespoon of water.
- dark chocolate - optional topping for the cooked and cooled biscotti
- coconut oil - thins the chocolate for the topping, making it easier to work with
How to Make Pumpkin Spice Biscotti
The dough for the biscotti is made in a bowl, shaped and then baked three times in the oven. Here are the steps:
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the dry biscotti ingredients.
- Mix in the shortening until it is in small clumps.
- Whisk together the wet ingredients, then add it to the dry mixture.
- Shape the dough into a rectangle, about 8x4 inches. Brush with the egg wash.
- Place the biscotti in the oven and bake at 350 degrees for 25-30 minutes. Remove from the oven and cool for 10 minutes, then cut to 1 inch thick pieces.
- Lay the biscotti on its side. Place it back in the oven and bake for 10 minutes.
- After the second bake, once again remove the biscotti from the oven and let it cool for 10 minutes.
- Flip the biscotti on their other side. Place them back in the oven and bake for another 8-10 minutes.
- After the last bake, let the biscotti cool on the baking sheet to room temperature.
- Once cooled, drizzle dark chocolate over the biscotti.
Tips and Tricks
- Use a stainless steel baking sheet - this will ensure a more accurate bake time. If you're using a dark aluminum pan, then please watch the biscotti during each bake to make sure it doesn't burn.
- Follow instructions for cooling times. I recommend setting a timer for 10 minutes, especially after the first bake. You need to cut the biscotti when it's still warm, but not hot. I find 10 minutes to be the sweet spot.
Storage
Place the biscotti in an airtight container or baggie. Store at room temperature for up to 5 days, in the fridge for up to 10 days, or the freezer up to 3 months.
I personally prefer biscotti stored in the freezer. I think they keep their crisp texture best this way.
More Recipes You'll Love
Looking for other recipes like this? Try these:
Pumpkin Spice Biscotti (Paleo, Gluten Free)
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 biscotti 1x
Description
This pumpkin spice biscotti is made with almond flour and flavored with pumpkin spice. It's crisp with a nutty fall flavor.
Ingredients
Biscotti
- 2 cups blanched almond flour (190g)
- ⅓ cup tapioca starch (42g)
- ½ cup coconut sugar (90g)
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup palm shortening, room temp (45g)
- 1 large egg
- 1 tsp vanilla extract
Egg Wash (optional)
- 1 large egg
- 1 Tbsp water
Topping (optional)
- ⅓ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the dry biscotti ingredients. This includes the almond flour, tapioca starch, pumpkin spice, baking powder and salt.
- Mix in the shortening using a fork or spatula until it is in small clumps.
- In a small bowl, whisk together the egg and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until well combined. Use your hands to knead the dough.
- Place the dough on your lined baking sheet and shape it into a rectangle, about 8x4 inches.
- For the egg wash, whisk together the egg and water in a small bowl. Brush the top of the dough with the egg wash.
- Place the biscotti in the oven and bake at 350 degrees for 25-30 minutes.
- Remove the biscotti from the oven and cool for 10 minutes.
- Cut the biscotti into 1 inch thick pieces, then lay them on their sides.
- Place the biscotti back in the oven and bake for 10 minutes.
- After the second bake, once again remove the biscotti from the oven and let it cool for 10 minutes.
- Flip the biscotti on their other side. Place them back in the oven and bake for a final 8-10 minutes.
- After the last bake, let the biscotti cool on the baking sheet to room temperature.
- Once cooled, melt the dark chocolate and coconut oil. Drizzle the chocolate over the biscotti. You can place them in the freezer for a few minutes for the chocolate to set.
Notes
I baked these biscotti on a stainless steel baking pan. They can often bake differently than an aluminum pan, so please watch the bake time. Plus, every oven is different.
Katie
Hope you all love this biscotti as much as we do!