I was so excited when this recipe actually turned out. And not only turned out, but was fantastic! I had tried making biscotti in my pre-gluten-free days, but hadn’t succeeded. This is my first attempt at gluten-free biscotti, and I gotta say, it rocked! Get out that cuppa joe, you’re gonna need it to dip these wonderful sticks of spicy goodness into.
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 1/2 cup ground toasted pecans (I used almonds because that is what I had on hand)
- 1 cup white sugar
- 1 tsp baking powder
- 1 tsp xanthan gum
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 eggs
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
- In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to incorporate the dough will be crumbly.
- Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
- Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
- Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies.