Pumpkin Almond Flour Biscotti {vegan, paleo, keto option)

Step 1

Preheat oven to 350F. Line a large cookie sheet with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, starch, pumpkin pie spice, baking powder and salt. Add the pumpkin, sugar, and (optional) vanilla, stirring until completely combined.

Step 3

Scrape dough into a mound in the center of the prepared cookie sheet. Roll dough into a log that measures 12 inches long. Using fingertips, flatten log until it is about 2 and 1/2 inches wide, and just over 1/2 an inch high.

Step 4

Bake in the preheated oven for 19 to 23 minutes or until light golden brown and the center is set & firm to the touch. Turn oven off, cool completely on sheet, and then refrigerate at least 1 hour until cold. Using parchment paper, lift log onto a cutting board.

Step 5

Preheat oven to 250F. Slide log off of parchment paper and place paper back on cookie sheet.

Step 6

Using a sharp knife, cut log crosswise and slightly diagonal into 24 biscotti. Place slices cut side down on paper-lined cookie sheet.

Step 7

Bake biscotti for 20 minutes. Remove sheet and, using spatula, turn over biscotti. Return to oven and bake for 20 minutes longer. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them).