Pumpkin Biscotti Cookies – Low carb, gluten and grain free, sugar free
1/3 cup pumpkin puree (not pie filling)
1 Tbsp coconut flour
½ tsp baking soda
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/4 tsp salt
60 drops of liquid stevia
Mix all of the dry ingredients in the food processor. Add the egg, stevia and pumpkin puree. Process until it all comes together.
Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.
Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.
Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.
Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking.
If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.
Delicious, both with coffee and without.