Yep more Pumpkin…and this one is “dunkin good.” Why not more pumpkin…it’s the season. This pumpkin biscotti is healthy, crisp and just yummy.
After researching for the perfect recipe, I stumbled across this one from “Plated with Style.” The original recipe is Paleo, but I did a little tweaking and came up with my own little gem.
- 1 egg
- 1/2 cup sucanat
- 1/2 teaspoon cinnamon
- pinch of ginger
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla
- 1 cup blanched almond flour
- 1/3 cup brown rice flour
- 1/2 teaspoon baking powder
- 1/4 cup roasted chopped pecans
Preheat oven to 350° degrees. Line cookie sheet with unbleached parchment paper.
In medium mixing bowl whisk egg until frothy. Add sugar, cinnamon, ginger, pumpkin and vanilla and mix well.
In another bowl whisk flours and baking powder.
Add to wet ingredients and combine. Stir in pecans.
Place dough onto cookie sheet. If dough is a little sticky sprinkle a little flour onto parchment paper before you place dough on cookie sheet. Shape into rectangle about 4 inches wide, 6 inches long and 1/2 inch thick.
Bake 250-30 minutes
Cool for 15 minutes. Then slice diagonally into 1/2 inch thick cookies. Place cut side down. Bake at 300° degrees for an additional 10 – 12 minutes on each side.
Option: When cooled you can drizzle with melted chocolate.
Note: To roast pecans place is skillet on medium heat and roast for a few minutes, stirring occasionally, Just until they start to brown. Be careful not to burn.