Today I got for YOU the perfect pumpkin biscotti! The most loved fall flavor, Pumpkin! Hard biscotti but not extra hard that breaks your teeth! Dip it in dark chocolate like I did, or in your coffee cup. They are gluten free, refined sugar free, and dairy free!
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I didn’t really love biscotti before, I used to hate crunchy things. I would leave a crispy edge in a pizza slice, or in an orange cake on my plate. I would rather have a pudding over a cookie, or anything crusty. Unless it has a creamy mixture like custard tarts.
Last year, one day, when I was living in Jordan back then, my friend on Instagram, posted a recipe about biscotti. I just remembered that mom loves it. She loves all the crispy crunchy stuff, yes we are the opposite. So I just thought I’m gonna make it for mom.
And I made it, and to my surprise, they were utterly good!! I thought I really missed a whole life before! How come I neglected theses crispy flavorful fingers on purpose??
The truth is homemade fresh ones are so different from the hard ones, you find in packages on supermarket shelves. I tried it after the first bake, when you suppose to cut them, and then bake them again. Oh god, I couldn’t wait. That rough look, but smooth and spongy in the inside. The smell that made my head spinning, was so so good! Really, the recipe was with coco and hazelnuts, a combo that must been made in heaven!
Pumpkin biscotti photography
I photographed these biscuits in dark mood . It tasted so good but the texture wasn’t perfect, even if it looked like real biscotti. It was crispy but with soft edges . While I loved it soft, I wanted it to has the perfect texture. I hate it when people make products with similar textures for famous desserts and they just call their desserts famous name, like tiramisu for any coffee flavored cream desserts or shortbread for any kind of biscuits.
So I tried again, but it didn’t work. Because simply didn’t really pay attention to every details in recipes. I always changed something, I’m not doing that anymore. You should follow recipes religiously in baking to get the perfect texture. And then read about the trouble shooting, writing down notes after a failed ones.
I like my biscotti plain, jeweled with dried fruits and nuts, and maybe drizzled with chocolate.without being drenched in liquid.
Today we have pumpkin biscotti, because well, it’s pumpkin season. and you know pumpkin add great flavor and texture with added nutrients and being low on fats, and that’s what would dietitian would recommend, don’t they? This one also made with coconut sugar and added pecans and gluten free flour.
It’s the perfect one, you have to make it today, you gonna miss a lot if you didn’t , believe me..
Pumpkin biscotti
You can use either fresh or canned pumpkin puree. I find canned pumpkin puree easier to work with. However, fresh one has a bit different taste, of-course better! But you should pick a small pumpkin to make sure the puree has the natural sweetness that needed.
I made few recipe of pumpkin that you might like, these mini paleo cakes this savory tart, and also a polenta porridge before that you will love on a chilly morning.
Pumpkin is a very nutrient dense fruit, means it has so many nutrients compared to the low calories it provided.
Let me remind you of pumpkin health benefits:
- A 100g of of it, your daily needs from vitamin A . Also has good amounts of vitamin C, fibers, beta-carotene antioxidant, potassium, and manganese.
- It’s low in fat, sugar, and calories.
- It’s versatile, and has mild taste that fits sweet and savory dishes as well.
Pumpkin and diabetes
It’s very low in glycemix index, which means it won’t raise the blood sugar level after eating it, which is very convenient for diabetic patients. In this study they found that feeding rats with pumpkin powder decrease glucose level significantly, and even increase insulin level. However, more studies needed on human for that matter. It also has other compounds that helps with regenrating b-cells in pancreas that are responsible for making more insulin.
I made these biscotti gluten free very easily. I swapped the all purpose flour with the one from bob red mills. Now you can find it in hypermarkets or in specialty health stores, you can also find it here.
If you made these biscotti, I would love to hear your feedback and see your creations! Tag me on instagram @Nutrizonia or use the #Nutrizonia
Happy Baking!
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Pumpkin biscotti with pecans
Ingredients
- 220g baking (1 to 1 baking flour Bob's red mill gluten free )
- 2 eggs + 1 yolk
- 1 tsp vanilla
- 1 cup coconut sugar
- 1 tsp baking powder
- 3/4 cup pecan halved (you can put up to 1 cup)
- 1 Tb pumpkin spice
- 1/3 cup pumpkin puree
Instructions
- Preheat the oven at 350F , 175C.
- Mix the dry ingredients together, and set aside.
- First, cream eggs with coconut sugar, and add vanilla. then add pumpkin puree.
- Add dry ingredients to wet ingredients gradually, with gentle mixing.
- Mix until just combined, and fold pecans into the mix.
- Line parchment paper on baking tray, and put the mix, it will be slightly wet, and that's ok.
- Divide the dough on the parchment paper into two logs.
- Bake for 25 mins, then remove from the stove, put it on a wire rack for 5 minutes.
- Then with a big serrated knife, cut the log into pieces, you choose the thickness you would like, and then put them back on the baking tray.
- Bake again at same temperature for 5-10 minutes. Flip them on the other side after 5 minutes.
- If they weren't hard enough, bake them again for more five minutes.
- Check them every 5 minutes, you want them to be hard.
- Store them at room temperature in an air tight container for up to 1 week or 2 .
- However, if its humid or hot where you live you can store them in the refrigerator, and take them out to reach room temperature before serving.
