17
Oct

Maple Frosted Pumpkin Spice Biscotti

The first signs of fall vary from year to year, but no matter how the season begins, I love every second of it! The cooler temperatures, the changing colors of the trees, and most especially the comforting foods!

One of my favorite memories is spending time in the kitchen with my Grandma Marge. She always baked the best treats that made the entire house smell wonderful! I still go back to so many of her family recipes (anything labeled Granny Sarella's in my books!) to recreate as gluten-free and paleo. They're recipes that I want to keep in the family- even if they are a little different than the originals.

Grandma Marge would make a dozen batches of her Christmas biscotti to give as gifts ever since I can remember. The first time that I recreated her biscotti, it was a trial and error process to get that perfect buttery crunch. It took several attempts and she helped me taste test along the way, but I finally perfected it for the recipe that is in Celebrations!

This year, I wanted them earlier than Christmas, so I decided to change a few things to fit the season. If you've followed my blog for any length of time, then you know I love all things pumpkin! I can't help but want that spice mix in everything this time of year!

I decided to use the recipe from Celebrations as a starting point, but I changed some things around to make it into a Maple Frosted Pumpkin Spice Biscotti. The touch of spice comes from nutmeg, clove, ginger, and of course, cinnamon! The frosting is a light glaze that I made by mixing a few ingredients like maple syrup and cacao butter until I got the perfect consistency to stick to the biscotti and harden into a perfectly sweet crunch once it sets. The pumpkin flavor is noticeable, but not overwhelming, and altogether, this may be my new favorite pumpkin recipe!

These taste just as amazing as they sound, I promise! Whether you've made 10 pumpkin recipes already, or if this is your first- it is worthy of your time and resources. Enjoy them in the morning dunked in your coffee, as a midday snack, or an after-dinner treat! Are you obsessed with pumpkin like I am?

Scroll down for the Biscotti recipe!

I wanted to share some of my other favorite pumpkin recipes from the blog for you to try this Fall!

Pumpkin Pancakes with Bacon and Pecans

These Pumpkin Pancakes are quick and easy and delicious during any season! I think they're best on a chilly Autumn morning paired with some coffee. The bacon and pecans add the perfect saltiness and crunch needed to make these extra special!

Pumpkin Spice Lattes

Or page 263, Celebrations

This Pumpkin Spice Latte is a healthier (and better) spin on the PSL you'd find at your favorite coffee shop. This recipe calls for real pumpkin, which gives it the pumpkin flavor, orange color, and the extra body and frothiness to this spiced drink. Be sure to watch the instructional video that goes along with this!

Pumpkin Chocolate Chip Muffins

There’s nothing better than a fluffy pumpkin muffin with gooey chocolate chips and all of the flavors of the fall and winter seasons! This recipe started as a pumpkin bread recipe and was such a favorite here on the blog (see the SCD version here!) that I included it in my Meals Made Simple cookbook (page 64).

Egg-Free & Nut-Free Pumpkin Chocolate Chip Cookies

These cookies have a crisp outside with a chewy center and are full of autumnal spices and melted dark chocolate.

Spiced Pumpkin Granola

This Pumpkin Spice Granola is perfect with milk, on yogurt, or all by itself! It is SO delicious.

It's made from soaked nuts and is flavored with honey and Autumn spices. There's no oats or wheat as typical granola would have. And with this recipe, you won't miss them at all!

Baked Pumpkin Spice Donuts

also on page 256, Against all Grain

These cake donuts are reminiscent of the old-fashioned ones I used to love; dense, satisfying, and rich. They also have 2 different crunchy and sweet glaze options that will fit both the SCD and Paleo restrictions (Dark Chocolate and Maple Vanilla with Bacon Sprinkles). With each bite, you’ll taste all of the flavors of the season: pumpkin, cinnamon, nutmeg, ginger, cardamom, and clove.

 

Vegan Pumpkin Spice Ice Cream

This is egg and dairy-free, and I promise you won’t miss either of them. It is so creamy and has all of the aromatic spices that you find in a pumpkin pie. In fact, I may change the name to frozen pumpkin pie. Because that’s what your taste buds will think you’re eating.

Maple Frosted Pumpkin Spice Biscotti



AUTHOR:

Ingredients:

 

Glaze

Instructions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the beater attachment, or using an electric handheld mixer, cream together the palm shortening, pumpkin purée, coconut sugar, and maple syrup on medium speed for 1 minute. Add the eggs, one at a time, beating after each addition, until fully incorporated. Scrape down the sides of the bowl. Add the baking powder, lemon juice, pumpkin pie spice, and salt to the bowl and mix to combine. Add the cashew flour, arrowroot, and coconut flour and mix on medium speed to incorporate. Let the dough rest for 15 minutes, then beat again for 30 seconds.
    Divide the dough in half, form each half into a 4 by 11-inch loaf that’s 1 1/2 inches thick, and place on the prepared baking sheet.
  3. Bake for 25 minutes. Remove from the oven, leaving the heat on. Allow the loaves to cool for 10 minutes. Then, with a sharp knife, cut the loaves diagonally into 1-inch-thick slices. Place the slices flat on the baking sheet and bake for an additional 10 minutes. Reduce the oven temperature to 250°F. Bake for 25 minutes longer, flipping the cookies once halfway through, until crisp and golden.
    Remove from the oven and cool completely on a wire rack.
  4. As the cookies are cooling, make your glaze. Combine the glaze ingredients in a small bowl and whisk until smooth. Dip the cooled cookies into the glaze and then place them back on the wire rack for the glaze to harden.


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