Tuesday, November 15, 2011

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.


  1. MMMM! I ♥ pumpkin and I ♥ biscotti, so I do believe I would go crazy over this recipe!! It sounds delish Marcia! Thanks for sharing. :)

  2. I love biscotti and have never tried making it. This looks good and easy. Thanks for sharing this. I am bookmarking it.

  3. Your biscotti looks delicious! Nice post!

  4. Such a great use of the pumpkin in the biscotti. Lookin' good.

  5. I love the idea of incorporating pumpkin in biscotti. It must be delicious.

  6. Oh I have to try this! Pumpkin biscotti would be a nice change after a big Thanksgiving dinner.

    I host a foodie meme called Friday Food Fight. I would love for you to link up and share your biscotti. Hope to see you in the ring!


  7. Those look really good! I've never heard of pumpkin biscotti, but it could make a regular coffee taste like you're having a pumpkin latte!


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