Description
When autumn rolls in and your soul cries out for spice, crunch, and a reason to fire up the oven, this biscotti delivers all that and more. Twice-baked and perfectly dunkable, these rustic, grain-free treats marry pumpkin, dried apple, and cinnamon into a delightfully crisp cookie that tastes like a warm orchard hug.
Ingredients
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1¼ cups almond flour
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¼ cup coconut flour
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⅓ cup pumpkin purée (blotted if watery)
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¼ cup dried apple, finely chopped
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¼ cup maple syrup or honey
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1 egg
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1 tsp cinnamon
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½ tsp baking soda
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¼ tsp nutmeg
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¼ tsp salt
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Optional: ¼ cup chopped pecans/walnuts or white chocolate drizzle
Instructions
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Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
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Mix wet ingredients: Whisk pumpkin, egg, and maple syrup until smooth.
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Mix dry ingredients: Combine almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
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Combine: Mix dry into wet just until combined. Fold in apples (and nuts if using). Dough will be thick and slightly sticky.
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Shape: Form into a 10×3″ log with damp hands on your sheet. Flatten top slightly.
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First bake: Bake 25–30 min until firm and golden. Cool 10 min.
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Slice: Cut diagonally into ½” slices using a serrated knife.
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Second bake: Place slices cut-side down. Bake 10 min, flip, then another 5–10 min. Cool completely on wire rack.
- Prep Time: 15 min
- Cook Time: 40–45 min
Nutrition
- Calories: 110 kcal per serving
- Sugar: 5g
- Fat: 6g
- Carbohydrates: 11g
- Fiber: 2g