Gluten Free Pumpkin Biscotti
Ingredients
- 4 tbs butter room temp
- 2/3 cup sugar
- 2 1/2 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 1/2 cup pumpkin
- 2 cups gf measure for measure flour
- handful of craisins
- semi sweet chocolate chips
Preparation
Preheat oven to 350 & line baking sheet with parchment
Beat butter, sugar, spices, salt, vanilla & baking powder until smooth
Beat in eggs & pumpkin, with mixer on low add in flour until batter is smooth (will be very thick), divide batter in half (add chocolate chips to half & craisins to half the batter) and shape into two 9 1/2’ x 2’ logs (or so) about 3/4’ tall
Smooth the tops and sides with a wet spatula
Sprinkle coarse sugar or cinnamon on top
Bake for 25 minutes
Then brush water on the logs, making them softer to cut
Reduce oven heat to 325 for second bake
Wait 5 minutes, then use sharp knife and cut 1/2-3/4’ slices! Separate the slices on the baking sheet & bake for around 15-20 minutes
I baked mine for 18 minutes) or until slightly golden
Cool & store & dip in coffee