Pumpkin Spice Biscotti – Gluten Free

I love fall!  The colours, the flavors, the smells!  Squash is one of my favorite fall vegies.  When they are ready for harvest I head to the farm down the road and stock up!  Everywhere you turn “pumpkin spice” is the go fall favor.

While I hate to fall into stereotypes I do love cinnamon, nutmeg and allspice;  this is a food fad I am all for.  With celiac disease preventing me from enjoying all things gluten I had to come up with my own take on “pumpkin spice”.  While I am not a picky eater there are a few things that I just don’t care for; pumpkin is one of them.  So my pumpkin spice is actually Butternut Squash!

Print RecipePumpkin Spice Biscotti - Gluten Free

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Course Dessert

Prep Time 10 minutes Cook Time 65 minutes Passive Time 10 minutes

Servings

MetricUS Imperial

Ingredients


  1. 1/2 cup Butter

  2. 1 cup Cane Sugar

  3. 2 Eggs

  4. 1 teaspoon Vanilla Extract

  5. 1/2 cup Butternut Squash pureed or mashed

  6. 1/2 teaspoon Ginger, fresh grated or ground if you perfer

  7. 2 1/2 cups Gluten Free All Purpose Flour if your batter is too runny you can add up 1/2 cup more flour.

  8. 1 teaspoon Baking Soda

  9. 1 teaspoon Baking Powder

  10. 1/2 teaspoon Salt

  11. 1 teaspoon Cinnamon

  12. 1/4 teaspoon Nutmeg

  13. 1/4 teaspoon Alspice

  14. 2 tablespoons Coarse Sugar optional; for topping

Course Dessert

Prep Time 10 minutes Cook Time 65 minutes Passive Time 10 minutes

Servings

MetricUS Imperial

Ingredients


  1. 1/2 cup Butter

  2. 1 cup Cane Sugar

  3. 2 Eggs

  4. 1 teaspoon Vanilla Extract

  5. 1/2 cup Butternut Squash pureed or mashed

  6. 1/2 teaspoon Ginger, fresh grated or ground if you perfer

  7. 2 1/2 cups Gluten Free All Purpose Flour if your batter is too runny you can add up 1/2 cup more flour.

  8. 1 teaspoon Baking Soda

  9. 1 teaspoon Baking Powder

  10. 1/2 teaspoon Salt

  11. 1 teaspoon Cinnamon

  12. 1/4 teaspoon Nutmeg

  13. 1/4 teaspoon Alspice

  14. 2 tablespoons Coarse Sugar optional; for topping

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Instructions


Preheat oven to 300 F. Using a mixer: blend butter and sugar until fluffy. Add eggs one at a time beating between additions.

Once egg, butter and sugar mixture is well mixed add in squash and vanilla. If using fresh ginger add it here too. Mix until incorporated.

Combine all dry ingredients, except coarse sugar, and stir with a whisk until evenly distributed. Mix wet and dry ingredients on a low to low-medium setting until well combined but not over mixed.

Spread mixture into a long loaf pan or divide between 2 loaf pans so that it is not too thick. The "cake" will rise while baking. Sprinkle with coarse sugar.

Bake for 30 minutes or until cake is baked through. Cool for 10 to 15 minutes in pan. This is important if you remove too early the cake will fall apart!

Reduce oven to 275 F

Once pan and cake are cool enough to touch, but still warm, remove from pan to a cutting board. Slice into 1 inch thick slices. Place on cookie sheets and bake for an additional 35 minutes (turning halfway). Let cool completely on cookie sheet.

Recipe Notes


Good things cannot be rushed so make sure to let the biscotti cool before slicing and re-baking!

Options:

Once cooled drizzle biscotti with white chocolate 🙂

If you like nuts add 1/2 cup pumpkin seeds to batter.  Bake as instructed.

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#biscotti #glutenfree #squash

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