Deliciously Dunk-able Crunchy Pumpkin Biscotti

Updated at: Thu, 21 Nov 2024 09:25:47 GMT

Step 1

Preheat the oven to 350F degrees and line a baking sheet with parchment paper.

Step 2

In a large bowl, add the gluten free flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Mix it up.

Step 3

Add the eggs and pumpkin puree to the dry mixture and stir with a fork or electric hand mixer! This will come together in a thick, sticky dough.

Step 4

Line a rimmed baking sheet with parchment paper. Flour your hands and use them to arrange the dough in a large rectangle shape in the middle of the parchment paper. It will spread! The square will be about 10-12 inches long and roughly ½ an inch thick before baking.

Step 5

Bake for 25 minutes and remove from the oven. Leave the biscotti to cool for an entire hour on the baking sheet. Once the hour is passed and the biscotti has cooled, use a serrated knife to slice the biscotti into desired thickness.

Step 6

Turn the oven to 300F. Lay the cookies flat on the baking sheet and return to the oven for another 30 – 40 minutes, flipping after 20 minutes. The thickness of the biscotti cookies will determine how long the second bake will be.

Step 7

Once baked, allow to cool. If desired, melt the white chocolate with the coconut oil and dip the ends of the biscotti. I sprinkled mine with some white sugar sprinkles but you can top yours with whatever you like. To speed up the chocolate hardening, you can pop them in the fridge for 5-10 minutes.

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