Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Posted on April 2, 2013 by glutenfreezen
Biscotti is incredibly easy to make. If you haven’t made your own, you must!
Put it on your “to-do” list and I promise, you won’t be disappointed. It’s the perfect afternoon snack with a cup of coffee or tea.
Pumpkin Biscotti with Drizzled Belgian Chocolate
*This recipe makes 10 servings
1 1/4 Cups Mama’s All Purpose Almond Flour Blend
3/4 Cup Dark Brown Sugar, lightly packed
1 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon Xanthan Gum
2 teaspoons Pumpkin Pie Spice (or make your own with this recipe)
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.
Category: Breakfast, SweetsTags: almond flour, Breakfast, Dairy Free Baking, Dairy Free Biscotti, Gluten Free Baking, Gluten Free Biscotti, Gluten Free Coffee Cookies, Gluten Free Goodies, Gluten Free Pumpkin Biscotti, Gluten Free Tea Cookies, gluten free zen, Gluten-Free Cookies, gluten-free-zen.com, glutenfreezen, glutenfreezen.wordpress.com, Pumpkin Pie Spice
That biscotti sitting with the cup of coffee looks so good. I love biscotti but I’ve never had it with pumpkin. It turns out a very pretty colour. Looks really good, April xx
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Thanks!
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It’s overcast and a bit chilly here.. I’m dying for that coffee and a little of your biscotti! They’re lovely!! xx
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Thank you! It was only in the 30’s and very windy here today. Perfect for biscotti and coffee! 🙂
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Well done, April! With that chocolate icing, these biscotti look delectable and I think it’s fantastic that there is a good, GF version available.
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It was so easy to make, I’m not sure why I haven’t made them in the past. Think I’ll make some almond coconut biscotti later this week. 🙂
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Mmmm Belgian Chocolate…. Just after saw the first photo I had to prepare one myself 🙂
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Hope you enjoyed the recipe! 🙂
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I cannot imagine this being anything but delicious! This is going into my recipe box.
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Lovely biscotti! I should get busy and make some instead of buying them at Starbucks… 🙂
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They are SO easy, you won’t be sorry!
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