Chocolate Pumpkin Biscotti
- 3½ cups Nature's Eats Almond Flour
- 1 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- 2 tablespoons cacao powder
- 1 tablespoon cacao nibs
- 1 teaspoon anise (optional)
- ½ cup Nature's Eats Pistachios
- ½ cup goji berries
- 2 eggs (or 2 flax eggs for vegan option)
- ¾ cup maple syrup or honey
- 3 tablespoons agave
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Our Chocolate Pumpkin Gluten Free Biscotti recipe is quite similar to gluten free protein bars. These gluten free biscotti are based in eggs and almond flour, reducing the amount of carbohydrates you may find in regular biscotti. The eggs, almond flour, goji berries and pistachios included in this recipe also increase the levels of protein and healthy fats.
Preheat the oven to 325 degrees.
In a separate bowl mix the eggs, maple syrup or honey, agave, vanilla extract, and almond extract, and then add it to the dry combination. Mix to form a dough, and cut the dough in half.
On a baking sheet shape each ball into a flat log. Be sure to account for space for the dough to expand while baking.
Bake the logs for 20 minutes or until they appear cake-like. Next, take the logs out of the oven and reduce the temperature to 275 degrees. Allow the logs to cool for 10 minutes and then slice each log into ½ thick strips. Place the strips on their side on the baking sheet, then bake for an additional 15 minutes or until they are crisp.
Allow to cool, then store in airtight container. For longer shelf life store in refrigerator or freezer.
The combination of pumpkin and chocolate is a delightful blend. It is almost like a cookie but with a crispier crunch. The pistachios and goji berries add another dimension to this flavorful experience, bringing in a slight sweetness, and tender softness and creaminess from the pistachios.