1/4 Cup Pureed Pumpkin (I used organic canned pumpkin)
1 Large Egg
2 teaspoons Pure Vanilla Extract
Preheat oven to 350 degrees (I use convection)
In a medium bowl measure the pumpkin, egg, and vanilla extract. Next, right on top add the flour brown sugar, baking powder, salt, xanthan gum, and pumpkin pie spice.
Stir with a spoon until ingredients are moistened and come together. This will take a minute or so of stirring.
With your hand, knead the dough lightly and form into a ball.
Place the dough ball on a lightly floured piece of parchment paper that is cut to fit your baking sheet. Roll the dough around a little in the flour to make it easier to work with and shape it into a kind of log/loaf shape. It will be small.
Bake in a preheated oven for 25 minutes. Remove and allow to cool for 15 minutes.
Lower the oven to 325 degrees.
Slice carefully with a serrated knife by sawing back and forth. Cut into 10 servings and lay each piece on its side on the parchment covered baking sheet.
Bake the first side for 8 minutes, remove from oven and turn over each piece. Bake the 2nd side for 10 minutes.
Remove to rack and cool completely. They will feel rather soft when you remove them from the oven but will crisp right up as they cool and will have a slightly soft center.
Once they’ve completely cooled, melt 4 ounces of 70% Belgian chocolate in the microwave in 30 second increments. Stir with a spoon and drizzle over each piece.
I like just a hint of chocolate on mine, if you like more, you can melt a larger quantity of chocolate and dip half (or all!) of each biscotti instead of drizzling. I stuck mine in the fridge for 10 minutes to set the chocolate quickly.