GF Pumpkin Biscotti

GF Pumpkin Biscotti - 26 GF Pumpkin Biscotti - 21 These pumpkin biscotti are made with pumpkin puree and are made gluten free with coconut flour. They are drizzled with pure white chocolate, which pairs wonderfully with the coconut and pumpkin flavors.

GF Pumpkin Biscotti - 1 GF Pumpkin Biscotti - 2 GF Pumpkin Biscotti - 3If you have never made biscotti before, they are a cookie that is baked twice. First, you bake it like a free-form loaf on a cookie tray. After that, you slice the loaf into pieces and bake them again, flipping halfway through baking.GF Pumpkin Biscotti - 5

The first bake is to cook the dough, and the second bake is to dry out the cookies. Drying them out turns them into the perfect coffee or hot chocolate companion — a dry cookie soaks up your hot drink and can become soft again.

GF Pumpkin Biscotti - 16Coconut flour is a bit heavier and denser than regular flour, so it needs more liquid ingredients to hold it together. This recipe has three eggs and pumpkin puree to help compensate for the dryness of the flour. Just make sure not to linger with this recipe, because the longer this dough sits before baking, the drier it gets. If you find that your dough is too dry, just adjust by adding an extra tablespoon of pumpkin puree.

Pumpkin Biscotti with White Chocolate Drizzle
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  1. 4 tbsp butter
  2. 1/2 cup brown sugar
  3. 3 eggs
  4. 1/2 cup + 2 tbsp pumpkin puree
  5. 1 1/2 tsp pumpkin pie spice
  6. 1/2 tsp cinnamon
  7. 2 tsp baking powder
  8. 1/2 tsp salt
  9. 1 cup coconut flour
  10. 4 oz white chocolate, to drizzle
  1. 1. Preheat oven to 350ºF and prepare a large cookie sheet with parchment paper.
  2. 2. In a medium bowl, whip butter and sugar together until light and fluffy. Add the eggs, one at a time, and continue whipping. Mix in the pumpkin puree.
  3. 3. Add the pumpkin pie spice, cinnamon, baking powder, salt and coconut flour all at once to the wet mixture. Mix until combined. Dough will be thick and crumbly. Pour out onto the cookie sheet, and shape into a large rectangle, about 10x5 inches. Bake for 30 minutes.
  4. 4. Cool for 10 minutes, the place the baked dough onto a cutting board. Slice your biscotti, making each cookie about 1/2 inch thick.
  5. 5. Lay the cookies out flat back on the cookie sheet lined with parchment paper. Lower the oven temperature to 325ºF and bake for 40 minutes total, flipping halfway through. When done baking, turn off the oven and leave the cookies in there to cool. You want your cookies to be thoroughly toasted and dried, but not burnt. Keep an eye on the cookies while baking, and if they are toasting too quickly, lower the oven to 300ºF and add roughly 10 minutes of baking time.
  6. 6. Once cookies are cooled, melt the white chocolate. Place chocolate in a glass bowl and melt in the microwave. Check on the chocolate every 10 seconds, stirring each time you check. The chocolate will harden and get chunky if too much heat is applied, so err on the side of caution.
  1. Pure melted white chocolate doesn’t always create a super smooth drizzle, so if you want the mixture to pour just a bit more smoothly, add about half a tablespoon of coconut oil or butter. The downside to this is that it will result in a chocolate that melts a little faster, but it should still hold well at room temperature.
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