Time: 1 hour 30 mins Yield: 15-20 biscotti
1/2 cup coconut oil
3/4 cup cane sugar
1/2 tsp vanilla extract
1/2 cup pumpkin puree
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup dark chocolate chips
1 teaspoon coconut oil
1 1/4 cups pecans
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Melt the coconut oil in the microwave in 20 second intervals. In a large bowl, combine the melted coconut oil with the sugar, vanilla, and pumpkin puree. Whisk to combine. It's okay if some of the coconut oil separates.
Add the flour, cinnamon, ginger, cloves, nutmeg, baking powder and salt to your bowl. Use a spatula to mix it all together.
Put your dough on the parchment paper and shape it into a log shape about 4 inches wide and 1 inch tall.
Bake it for 25 minutes or until it is just starting to brown, and then let it cool for 5 minutes. Turn your oven down to 325 degrees Fahrenheit.
Using a serrated knife cut your log into strips 1/2 inch thick. Make sure to saw back and forth and not push down. Put the strips back on the baking sheet, putting the side you just cut face down.
Put your biscotti back in the oven for 10 minutes then flip them over so the other side is face down. Bake for around 15 more minutes. You will know they are done cooking when they are firm to the touch.
Chop the pecans until there are no large pieces. Melt the chocolate and coconut oil in the microwave in 15 second increments, mixing in between once it begins to melt. Once the biscotti are cooled completely, dip the bottom in the chocolate and roll them in the toasted pecans. Put them in the fridge until the chocolate hardens. Enjoy them alone or with a warm beverage!