Pumpkin Biscotti

I like to start my day with a cup of coffee and nothing goes better with coffee than biscotti.  In the autumn, Pumpkin Biscotti just feel like the right go to cookie.

I start with 1 cup rice flour, 3/4 cup almond meal, 3/4 cup potato starch, 1 cup sugar, 1 1/2 tsps baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and a pinch of ground ginger and cloves in a large mixing bowl.  I whisk those together and set them aside.

In a separate bowl, I mix together 2 eggs, 1/2 cup pumpkin puree, 1 tsp vanilla.

I combine the wet ingredients with the dry ingredients,

and shape the dough into two logs approximately 3"x10" each.

Bake the logs for 22 minutes at 350.  The logs will have expanded quite a bit.

Cool before slicing into 3/4" pieces. 

Turn each slice onto a cut side and bake for another 15 minutes.  You can drizzle these with white chocolate or a honey glaze or enjoy them as is.

Thanks for popping in and baking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays, Bake with Bizzy, and Kelly the Kitchen Kop's Real Food Wednesdays.