Pumpkin Chocolate Chip Biscotti

These crispy delights are full of a warm, pumpkin-y flavor, with rich, chocolate-y highlights. These biscotti are so delicious dunked in a warm drink, or just on their own! Though the direction list is quite long, I hope you make these because this treat is actually very easy to make, there's just a lot of baking and cooling time involved. Ciao!

25 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	328
Fat:	21 g
Carbohydrates:	34 g
Protein:	7 g
Calculated per serving.

by Goodies Against the Grain

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View other recipes by Goodies Against the Grain

Serves: 7

Ingredients

2 cup 2 cup 2 cup Blanched Almond Flour
6 Tbsp 6 Tbsp 6 Tbsp Arrowroot Powder, (1/4 cup plus 2 Tbsp)
4 tsp 4 tsp 4 tsp Primal Palate Pumpkin Pie Spice, (1 Tbsp plus 1 tsp)
0.25 tsp 0.25 tsp 0.25 tsp Baking Soda
0.25 cup 0.25 cup 0.25 cup Honey, Raw
3 Tbsp 3 Tbsp 3 Tbsp Pumpkin Puree
1 whole 1 whole 1 whole Egg Yolk
0.5 cup 0.5 cup 0.5 cup Dark Chocolate Chips

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor, pulse together the almond flour, arrowroot powder/flour, spice, and baking soda.
Pulse in the honey, pumpkin, and egg yolk until the mixture is thoroughly combined, and it forms somewhat of a sticky ball.
Remove the blade from the food processor, scoop all the dough out of it, and transfer the mixture to a medium bowl. Work the chocolate chips into the dough with your hands, then form it into a ball.
Place a piece of parchment paper on your counter and cut four flaps on it, one on each corner.
Transfer the ball of dough onto the parchment paper, then place another piece of parchment paper on top of the ball. Using a rolling pin, roll out the dough until it's about 1/2 an inch thick, or would fit a 8x8 inch baking dish well.
Remove the top piece of paper and, with the bottom piece still on the parchment paper, place the rolled-out dough rectangle in an 8x8 or 81/2x8 inch baking dish.
Remove it from the oven, and let it cool for 1-2 hours. While it's cooling, turn the oven down to 275 degrees.
Remove the top piece of paper and, with the bottom piece still on the parchment paper, place the rolled-out dough rectangle in an 8x8 or 81/2x8 inch baking dish.
Bake at 350 degrees for 25-28 minutes.
Carefully remove the "giant cookie" from the dish by pulling up on the parchment flaps, then place it on a wooden chopping block. Using a sharp knife, cut the biscotti lengthwise, into 7 long pieces, or 14 short.
Transfer the biscotti pieces onto a parchment-lined baking sheet, and bake the biscotti for 10 minutes. While the biscotti is still in the oven, turn it up to 300 degrees and bake for 25 more minutes.
Let the biscotti cool for 1 hour, then take a piece, dunk it in a hot drink, and enjoy!

Notes

For maximum crispiness, these biscotti are best eaten the day they're made. If needed to be eaten the next day, you can place them on a plate covered with a paper towel overnight.