Almond-Pumpkin Biscotti (Oil-free, Vegan)

My story today is about biscotti! And not about regular ones, but pumpkin.

Unbelievably delicious, crunchy, moderately sweet, with a bright pumpkin note.

For the dough, I use almonds and spelt flour, (but it can be safely replaced with a regular whole wheat flour), which has many healthy aspects. Spelt flour contains a large dose of vitamin B3 and it is also rich in magnesium, zinc, and phosphorus.

It’s easy to make a cream cereal from it by yourself or you can buy a ready-made baby cereal.

The biscotti are easy to make, and they store wonderfully. A recipe for fragrant biscotti is a find for any mother or wife.

This recipe is so simple that both children and husbands can join you in making  it.

The result is simply stunning. The biscotti are perfect as children’s snacks at school or for evening parties with friends.

A cup of hot chocolate with a biscotti will help to improve absolutely any mood!

I guarantee it!  

Ready? Set? Let’s go cooking!

We will need: (10-13 pieces)

1 cup almonds (250 ml.)

1/2 cup almonds for texture

1 1/2 cups spelt flour or whole wheat flour

3/4 cup brown sugar

1/2 tsp. baking soda (I use 1 1/2 tsp baking powder)

2 Tbsp. flaxseed meal

1/2 cup pumpkin puree

Cinnamon and dry ginger to taste (optional)

Preheat the oven to 165C / 325F.

Grind the large portion (1 cup) of almonds.

Add flour and soda.

Mix the sugar, puree, and the flaxseed meal.

Pour in the dry composition. The dough will be soft and moist.

Grind the second portion of the nuts but not too much. This part can be done with an ordinary knife. Add spices if you want and add the nuts into the dry composition.

Make a log-like shape and put it on the baking paper. The latter can be oiled with coconut oil so that the log does not burn. Put it in the oven for 35 minutes.

Take it out and cool it a little. The top crust should become a bit stiff, and there will be light cracks.

Cut it into thin biscotti, turn them flat side down and cook for another 30 minutes at 150C / 300F.

For even baking, I advise turning the biscotti over several times. Do not bring them to a completely dry state as they’ll dry out completely outside the oven.

Done! Wonderful biscotti cookies!

Bon appétit!