Description
This pumpkin spice biscotti is made with almond flour and flavored with pumpkin spice. It's crisp with a nutty fall flavor.
Ingredients
Scale
Biscotti
- 2 cups blanched almond flour (190g)
- 1/3 cup tapioca starch (42g)
- 1/2 cup coconut sugar (90g)
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup palm shortening, room temp (45g)
- 1 large egg
- 1 tsp vanilla extract
Egg Wash (optional)
- 1 large egg
- 1 Tbsp water
Topping (optional)
- 1/3 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.