Biscotti are twice-baked biscuits or cookies, crisp and with perfect sturdiness for dipping into tea, coffee, or your choice of healthy beverage. They are also wonderful spread with organic butter, cream cheese, or a no-sugar-added fruit butter or nut butter.
Here, we combine wheat- and grain-free baking with the wonderful autumn flavors of pumpkin, enlivened with the magical combination of cinnamon, nutmeg, and clove.
2 medium eggs
1/2 cup coconut milk (canned)
1 1/2 cups pumpkin puree
1/4 cup coconut oil or organic butter, melted
1/4 cup almond butter, room temperature
Sweetener equivalent to 1/2 cup sugar
1/4 cup water
3 cups almond meal/flour
2 tablespoons coconut flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the eggs, pumpkin, coconut milk, coconut oil or butter, almond butter, sweetener, and water.
In separate large bowl, combine almond meal/flour, coconut flour, cinnamon, nutmeg, and cloves. Stir until well blended. Pour into egg mixture and mix thoroughly.
Place entire mixture on lined baking sheet and shape into a loaf approximately 12″ long, 4″ wide and no more than 1 1/2-2 inches high. Bake for 40 minutes.
Remove from the oven and reduce heat to 300 degrees F. Cool on the baking sheet on a rack for 15 minutes. Using a serrated knife, cut crosswise into 3/4″ slices and carefully (using tongs) lay each slice on its aside on the baking sheet. Bake for 30-40 minutes, turning the biscotti once halfway through the baking time, or until firm and dry.
Cool on rack for 30 minutes or until completely cooled.