Pumpkin - Coconut Biscotti
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 134.4
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 2.4 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.6 g
- Protein: 2.2 g
View full nutritional breakdown of Pumpkin - Coconut Biscotti calories by ingredient
Introduction
Filled with homemade pumpkin puree and shredded coconut, these slightly spiced, crunchy cookies are perfect for your next hot beverage break - regardless if you choose tea, coffee (try a pumpkin spice flavoured one!) or apple cider! Filled with homemade pumpkin puree and shredded coconut, these slightly spiced, crunchy cookies are perfect for your next hot beverage break - regardless if you choose tea, coffee (try a pumpkin spice flavoured one!) or apple cider!Number of Servings: 14
Ingredients
-
¼ cup melted coconut oil
½ cup granulated sugar
1 tbsp egg replacer powder
½ cup pumpkin puree
½ tsp coconut extract
1 tsp vanilla extract
1 cup all-purpose flour
¾ cup spelt flour
1 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cardamom
¼ tsp salt
½ cup + 2 tbsp sweetened shredded coconut, divided
Directions
Preheat oven to 350F and line a large baking sheet with parchment paper
In a large bowl, combine coconut oil, sugar, and egg with a mixer for about 1 minute or until very well blended. Mix in pumpkin puree and extracts.
Mix in the flours, baking powder, cinnamon, ginger, cardamom and salt.
Fold ½ cup of the coconut into the dough.
Shape into a long roll on the prepared baking sheet and pat down to ½" high.
Pat on remaining coconut
Bake for 25 minutes or until lightly golden brown.
Carefully remove from pans and place on cooling racks.
When biscotti had cooled enough to handle, but is still warm, cut into slices about ½” wide.
Place slices, cut side down, back on the baking sheet.
Bake for 10 minutes, then flip and bake for another 10 minutes.
Serving Size: Makes 14
In a large bowl, combine coconut oil, sugar, and egg with a mixer for about 1 minute or until very well blended. Mix in pumpkin puree and extracts.
Mix in the flours, baking powder, cinnamon, ginger, cardamom and salt.
Fold ½ cup of the coconut into the dough.
Shape into a long roll on the prepared baking sheet and pat down to ½" high.
Pat on remaining coconut
Bake for 25 minutes or until lightly golden brown.
Carefully remove from pans and place on cooling racks.
When biscotti had cooled enough to handle, but is still warm, cut into slices about ½” wide.
Place slices, cut side down, back on the baking sheet.
Bake for 10 minutes, then flip and bake for another 10 minutes.
Serving Size: Makes 14