These delicious Homemade Pumpkin Biscotti is the perfect treat to go with your coffee or tea! Drizzled with chocolate and a sprinkle of nuts!
Biscotti is one of those cookies or pastries that we all need to make once in our lives! For me I have made them several times over the last few years but I am definitely going to change that! These homemade pumpkin biscotti are perfect all by themselves or with a drizzle of chocolate and nuts on top!
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A little fact that you may not know is that to Italians, the word biscotti (or also known as cantucci) is just a generic term for any type of crunchy cookie. When we are in Italy and we buy biscotti, they have never shaped this way, they are shaped like a regular cookie.
Another little tidbit about the work biscotti. This is actually the plural of the word biscotto. Most of the time when you see an Italian word that ends in an i or e, its the plural of the word, not the singular. So if are are ever in Italy and you ask for a biscotti, don’t be surprised if you get more than one! 🙂
HOW TO MAKE HOMEMADE PUMKIN BISCOTTI!
Ingredients:
- 2 tablespoons ground flax (or chia seeds) or 1 egg
- 4 tablespoons water
- 1 cup almond flour
- 2 cups flour
- 2 teaspoons baking soda and cinnamon
- ½ teaspoon ginger, cloves, and nutmeg
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1 1/2 teaspoon almond extract
- ¾ cup pumpkin puree
- 1 1/2 tablespoons of coconut oil
- ¾ cup chopped cashews (almonds, or pecans
- 1/3 cup melted semi-sweet chocolate
Directions:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine the flax (or egg) and water in a small bowl and set aside for 5-10 minutes.
- In a large mixing bowl combine all of the dry ingredients (flour, almond flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt and brown sugar) except cashews and mix well.
- In a separate bowl mix together the wet ingredients (pumpkin puree, melted coconut oil, vanilla, flax mixture, crushed cashews) stir completely.
- Mix in the wet ingredients and the dry until a dough has formed. Do not over mix. The dough should be soft and slightly moist.
- Form the dough into a “log” and press down until about 1 inch thick and 4-5 inches wide.
- Bake for 30 minutes.
- Let the dough cool for 20 minutes and then cut into 1 inch strips.
- Place the strips back onto the baking sheet and cook 10-12 minutes on one side, flip over and bake 10-12 minutes on the other side.
- When cooled drizzle with melted chocolate and chopped nuts. Allow to cool.
- Serve and ENJOY!
TIPS!
There are a lot of things you can add to this recipe to make it your own. You can add any type of nut, chocolate chips, or dried fruit you want. You can also dip one end in chocolate instead or a drizzle.
When forming the initial dough “log” press it down to the final biscotti loaf. Using a rolling pin helps. Remember you will slice this into individual biscotti slices.
Instead of flax you can use 1 egg as well. Soaked chia seeds will also work well.
If for some reason the dough is to dry simply add some water a tablespoon at a time. If the dough is to wet then add a little flour until you get the consistency you want.
Make sure you cook sliced biscotti for 10-12 minutes on EACH side to get that biscotti texture that is neither to firm or soft. If you use parchment paper it tends to get moist in the center so in this final stage of the recipe use dry segments of the parchment paper or for even more crispiness take the paper off completely.
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Homemade Pumpkin Biscotti
These delicious Homemade Pumpkin Biscotti is the perfect treat to go with your coffee or tea! Drizzled with chocolate and a sprinkle of nuts!
Ingredients
- 2 tablespoons ground flax (or chia seeds) or 1 egg
- 4 tablespoons water
- 1 cup almond flour
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1 1/2 teaspoon almond extract
- ¾ cup pumpkin puree
- 1 1/2 tablespoons of coconut oil
- ¾ cup chopped cashews (almonds, or pecans)
- 1/3 cup melted semi-sweet chocolate
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine the flax (or egg) and water in a small bowl and set aside for 5-10 minutes.
- In a large mixing bowl combine all of the dry ingredients (flour, almond flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt and brown sugar) except cashews and mix well.
- In a separate bowl mix together the wet ingredients (pumpkin puree, melted coconut oil, vanilla, flax mixture, crushed cashews) stir completely.
- Mix in the wet ingredients and the dry until a dough has formed. Do not over mix. The dough should be soft and slightly moist.
- Form the dough into a “log” and press down until about 1 inch thick and 4-5 inches wide.
- Bake for 30 minutes.
- Let the dough cool for 20 minutes and then cut into 1 inch strips.
- Place the strips back onto the baking sheet and cook 10-12 minutes on one side, flip over and bake 10-12 minutes on the other side.
- When cooled drizzle with melted chocolate and chopped nuts. Allow to cool.
- Serve and ENJOY!
Notes
There are a lot of things you can add to this recipe to make it your own. You can add any type of nut, chocolate chips, or dried fruit you want. You can also dip one end in chocolate instead or a drizzle.
When forming the initial dough “log” press it down to the final biscotti loaf. Using a rolling pin helps. Remember you will slice this into individual biscotti slices.
Instead of flax you can use 1 egg as well. Soaked chia seeds will also work well.
If for some reason the dough is to dry simply add some water a tablespoon at a time. If the dough is to wet then add a little flour until you get the consistency you want.
Make sure you cook sliced biscotti for 10-12 minutes on EACH side to get that biscotti texture that is neither to firm or soft. If you use parchment paper it tends to get moist in the center so in this final stage of the recipe use dry segments of the parchment paper or for even more crispiness take the paper off completely.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 384mgCarbohydrates: 44gFiber: 4gSugar: 18gProtein: 8g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
MORE BISCOTTI RECIPES!
- How To Make Biscotti! Classic, twice-baked Italian cookies are incredibly easy to make and can be customized with your favorite add-ins.
- Chocolate Almond Biscotti! Crunchy, studded with almonds, and easy to make from scratch.
- Cherry Pistachio Biscotti! Coated in white chocolate, dried cranberries, and pistachios!
- Sour Cherry Chocolate Chunk Biscotti! Chocolate chip biscotti is studded with dried sour cherries and flavored with cardamom for a special holiday treat!
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