GRAIN FREE PUMPKIN SPICE BISCOTTI

GRAIN FREE PUMPKIN SPICE BISCOTTI

By thethingswellmake.com

Ingredients

240g/2 cups almond flour

30g/1/4 cup coconut flour

1 egg

80g/1/4 cup honey

75g/1/3 cup pumpkin or butternut squash puree

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. clove

Instructions

Preheat oven to 300ºF (150ºC).  Combine all of the ingredients together. I used a food processor to combine them all easily, starting with the dry ingredients, and slowly adding in the wet ingredients like the pumpkin puree, the egg, and the honey.  Line a baking sheet with parchment paper.    Take the dough and form it into a long, flattened log-type shape on your baking sheet. To keep the dough from sticking to your hands, dampen them before trying to shape the dough.  Bake for 20 minutes, keeping your eye on it to make sure they aren't browning too much. You want it to begin to firm up and begin to turn a light golden colour. If it starts to get too dark, turn down the temperature a little.  Take the log of dough out of the oven, and let it cool enough to handle it. Meanwhile turn the oven down to around 260ºF (125ºC).  With a sharp knife, cut the dough into slices.  Spread the slices out, on their sides, over the parchment paper, and return the biscotti to the oven.  Bake for around 10 minutes, and then flip the biscotti. Bake for another 5-10 minutes before turning the oven off.  Leave the biscotti in the oven until it cools. The heat from the oven will continue to crisp the cookies.