Pumpkin Spice Biscotti – Gluten Free
Prep Time
10minutes
Cook Time Passive Time
65minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
65minutes 10minutes
Ingredients
Instructions
  1. Preheat oven to 300 F. Using a mixer: blend butter and sugar until fluffy. Add eggs one at a time beating between additions.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Reduce oven to 275 F
  7. 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

GF squash biscotti

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.