Coffee’s favorite cookie, these Paleo Pumpkin Spice Biscotti are grain-free, dairy-free, oil-free and refined sugar free! Perfectly crisp but not hard, these biscotti are the perfect pairing with coffee or tea!
It’s 5AM and I’m sipping coffee while eating cookies. I love my life.
Ok so I use the term “cookie” loosely here – are biscotti considered to be cookies? I mean I guess they are, but they kind of seem to be in a category of their own to me. What other “cookie” is acceptable to be consumed alongside morning coffee or tea?
Also, apparently I was kidding yesterday when I said that I was going to lay off the pumpkin for a while. Guess that’ll teach you guys to trust anything that I say, huh? 😉
So let’s talk about these Paleo Pumpkin Spice Biscotti.
While I know that not too many people like biscotti [for why I have no idea], I actually have a strange attachment to them. When I was younger, my visitation time with Daddy was always the day after Christmas. The train ride to his house was 6 hours so unless I was able to grab an early ticket, I typically didn’t even get to Daddy’s until late afternoon on the 26th of December. Because of that I always felt a little left out of the Christmas celebrations since Little Brother and Little Sissy would already be through with all of their gifts. Of course I understood, I didn’t want them to have to wait for me, but I it was also just another reminder of important moments in their lives that I was missing out on.
What does this have to do with biscotti? Well, Mom#2 had a co-worker whom made homemade biscotti for her and those biscotti? Well those were always saved specially for me [probably because I was the only one who like them, but whatever].
I know it was something small, but for some reason I grew an attachment to biscotti after that. It was kind of like those cookies became my “thing” – the one Christmas tradition that was mine, even if I did show up late after all of the presents had been opened and the tree decorations had begun to be removed.
That is a really long-winded way to tell you guys that I love biscotti, but there it is.
Because of the fact that these cookies were only given to me at Christmas time however, I tend to only eat biscotti when the holidays roll around, hence these Paleo Pumpkin Spice Biscotti. The purpose of this recipe was actually just to practice for the real deal, aka Thanksgiving, but they ended up turning out so well that I just couldn’t refrain from sharing them with you guys.
But don’t worry, I’m sure there will be many more biscotti recipes to come. Chocolate anyone? 😉
I’m still tinkering with whether I want my holiday biscotti to be 100% paleo and grain-free or just simply gluten-free, which was another reason for this trial run. While I myself love paleo baking, I do recognize that it is going to turn out differently than most traditional biscotti will. And while these paleo pumpkin spice biscotti do resemble traditional biscotti in the flavor and crispness, they do hold a heavier texture than traditional biscotti.
Does that bother me? Nope, not one bit. The flavor here is off the charts guys. These biscotti have the perfect balance of spice to pumpkin, which only gets better as they sit. I swear the pumpkin spice flavor was even more prominent two days post-bake. Amazing.
I did however have to bake two batches of these before finding the right baking time to get that crisp factor. My first batch tasted amazing but lacked any sort of crispiness. My second batch had it all – crispness, flavor and amazing texture.
And let’s not even start on that white chocolate. Why didn’t I realize that white chocolate and pumpkin were made for each other? I might have to start pairing those two together for more recipes. I am 100% a dark chocolate kind of girl [like darrrrrk chocolate] but the white chocolate seemed to balance the pumpkin flavor more. Both dark chocolate and pumpkin are fairly dominant flavors, so maybe that’s why I like white chocolate more. It allows the pumpkin to shine.
Let’s be real though – in the end it doesn’t matter. These paleo pumpkin spice biscotti are perfection!
So who’s ready to bake up some biscotti to dunk into their coffee? Side note – I totally don’t dunk. Who wants cookie chunks in their coffee?
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 egg, whisked
- 1/3 cup pumpkin, canned
- 1/4 cup coconut sugar
- 1 teaspoon baking soda
- pinch sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup white chocolate, dairy-free
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a bowl, whisk together the egg, pumpkin and coconut sugar. Stir in the flours, baking soda and spice until no lumps remain.
- Place the dough onto the baking sheet and form into a log, roughly 4 inches by 12 inches. Bake for 20 minutes.
- Remove biscotti from oven and let cool for 10 minutes. Turn oven down to 325 degrees.
- Once biscotti are cooled, slice into 12. Turn biscotti over on their sides and bake for 10 minutes. Flip biscotti to their other side and bake 10 more minutes.
- Once final 10 minutes are up, flip biscotti one last time and turn off oven. Place biscotti in the oven to continue firming up.
- Once oven has cooled, remove biscotti. Melt white chocolate in the microwave and drizzle over cookies.
- You can dunk or drizzle the biscotti in the chocolate - whichever you prefer!
Looking for more paleo recipes like these Paleo Pumpkin Spice Biscotti?
Which pairs better with pumpkin – white or dark chocolate?