Healthy and delicious pumpkin spice biscotti made with almond flour! They are naturally vegan, grain-free, oil-free, Paleo, and keto-friendly. Keep them plain, or add adornments, such as dried fruit, mini chocolate chips, or chopped nuts and seeds.

Last week, Yasa wrote a comment for my 4-Ingredient Almond Flour Biscotti, asking if I thought they could be made into pumpkin biscotti.

I was pretty sure it could work, but less sure whether the other ingredients, or the baking time and temperature, would need adjustments. 

I decided it was imperative that I find out :).

With minimal tweaking and a few test bakes, I had what Yasa and I were hoping for: Easy Pumpkin Almond Flour Biscotti. 

My empirical (and rigorous) testing also confirms that they are most excellent with midmorning and/or afternoon tea. Sample size: 1 (moi).

The basic mix is much like the original biscotti, except that an additional 1/2 tablespoon of tapioca starch (or arrowroot), as well as some pumpkin pie spice, are added to the dry ingredients. 

Following a whisk of the dry ingredients, add 1/4 cup canned unsweetened pumpkin, an optional teaspoon of vanilla extract, and 1/4 cup coconut sugar. I did not need more than the 1/4 cup/36 g of sugar used in the original recipe. Since this dough can be eaten raw, taste it and decide if you would like more or less sweetener before adding the entire amount. 

For a keto friendly version, simply swap in an equal amount keto-friendly granular sweetener.

The dough may seem dry when you begin stirring, but it transforms into a firm, moist dough in moments. A spoon or spatula works fine, but fingers work even better for combining.

Transfer the dough onto a parchment paper-lined baking sheet and roll into an even, 12-inch (30 cm) log. Next, use your fingertips to flatten the log to a width of 2 and 1/2 inches (6.35 cm).

Slide the baking sheet into a preheated 350F oven and bake for 19 to 23 minutes until slightly risen, smooth, firm, and lightly browned.

I employ the same trick with this biscotti as I do with all my biscotti recipes: cool the baked log and then chill for at least an hour until cold. This makes it easier to cut perfect pieces, and prevents squished and broken slices. 

Transfer the chilled log to a cutting board and cut, at an angle, into 1/2-inch thick slices. 

Place the slices back on the baking sheet and return to the oven--this time at 250F--for a longer, slower bake. This second bake is to remove moisture from the biscotti  and make them crisp.

These are everything you are hoping for in a classic, not-too-sweet, yet completely satisfying, pumpkin & spice treat!

It goes without saying, but I will say it nonetheless: gussy and garnish as you please with dried fruit, chocolate, candied ginger, or chopped nuts or seeds.

Happy baking!

[tasty-recipe id="16257"]