Wednesday, November 19, 2014

Gluten Free Pumpkin Biscotti

I don't know what it is about Biscotti that draws me to it.  I guess I just like the idea of having something to dunk in my hot drinks.  I knew in this season I had to create a pumpkin version of this crunchy cookie...and I did! The pumpkin in these Gluten Free Pumpkin Biscottis moistens it a bit so it's not quite as crunchy as the non pumpkin version.  Of course, I like to dip mine in some chocolate, but if that's not your thing, they are just as good without it.   It's really nice with a cup of Pumpkin Chai Tea or pumpkin coffee.
Gluten Free Pumpkin Biscotti

I  guess one of the things I also like about biscotti is that it's not too hard to make, but the recipe makes a lot so I can gift them.  I put a few Gluten Free Pumpkin Biscotti in a cellophane treat bag, tied a nice bow around it and gave it to my neighbor as a gift (if you put that bag in a nice mug with a bag of pumpkin coffee, that would sure make a nice Christmas gift, now wouldn't it?).

Whether you gift it or keep it all to yourself, I think you'll like these crunchy little guys.  Now get to baking!

Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

1 cup almond meal
1 1/2 cups all purpose gluten free flour (I used the homemade gluten free flour on the blog)
2 cups tapioca flour
1/2 tsp. xanthan gum
1 tsp baking powder
1/8 tsp. salt
1/2 cup sugar
1/4 cup brown sugar
1 tsp. pumpkin pie spice
1/2 cup pecans
1/2 cup pumpkin puree
1 tsp. vanilla extract
1/4 cup butter, softened or melted

Chocolate Topping:

1 cup of semi-sweet chocolate chips
1 Tbsp. vegetable shortening

Preheat oven to 350 degrees F. and place a piece of parchment paper on a baking sheet.  In a medium size bowl, or stand mixer, cream butter, sugars and vanilla extract.  Add pumpkin, eggs and egg white, one at a time and mix well.  Mix together dry ingredients and beat into the wet mixture.  The dough will be very thick and dry.  Stir or mix in pecans. 

Divide dough into two equal parts and on a gluten free floured surface, mold and pat dough into two logs, about 12 inches long and 3 inches wide.

Brush logs with an egg white and bake logs at 350 degrees F. for 20-25 minutes.  They should be light brown and starting to crack on top when done.  Cool for 10 minutes and cut loaves at a slant approximately 1 inch wide.  Lower oven to 225 degrees F. and place biscotti slices face down on cookie sheet back in oven.  Turn over each slice after 10 minutes of cooking and continue to cook. 

For the topping, melt chocolate chips and shortening in microwave at 30 second intervals, stirring in between each.  Once biscotti is cooled dip the tops in melted chocolate and if so desired, sprinkle with nuts.  Refrigerate biscotti to set the chocolate.