Crisp pumpkin pecan biscotti is perfect for dipping into a hot cup of tea or coffee. These vegan biscotti are made with almond and spelt flour. Since biscotti keeps well, they make tasty gifts for loved ones over the holiday season!
Flax egg: In a small bowl, whisk together ground flax and water. Set aside for 10 minutes to thicken.
Dry ingredients: Meanwhile, in a large bowl, whisk together almond flour, spelt flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
Wet ingredients: In a medium bowl, whisk together coconut sugar, vanilla, pumpkin puree, and melted coconut oil. Add flax mixture and whisk to combine.
Combine: Add wet ingredients to dry ingredients. Stir until mostly combined (a few streaks of flour are fine!). Add pecans and gently stir just until incorporated.
Shape dough: Transfer dough to a lightly floured surface. Using lightly floured hands, gently knead the dough a few times, to incorporate any last bits of flour (but don't overwork it!). Divide dough into 2 balls. Shape one ball into a log (1-inch tall and 4-inches wide), with flat ends. Place the log on a parchment lined baking sheet. Repeat.
First bake: Bake until golden brown on the outside, about 30 minutes. Let cool on the baking sheet until the logs are warm to the touch (but not hot), about 20 minutes.
Second bake: Use a sharp serrated knife to slice the still-warm logs, crosswise, into 1-inch thick pieces (see note 3). Carefully place the pieces back on the baking sheet. Bake until the tops feel crisp to the touch, 10 to 12 minutes. Flip and bake for another 10 to 12 minutes, or until crispy.
Cool: Let cool completely, then drizzle with melted chocolate (if using). Store cookies in an airtight container.
Notes
Nutmeg: Freshly ground nutmeg has a lot more flavor, so use it if you can. But pre-ground nutmeg works too.
How to melt chocolate: Use a double boiler or use a microwave in 20 second intervals.
Sizes: This method make for small snack-sized biscotti. If you want longer "coffee shop style" biscotti, slice the logs on a bias.
Baking by weight: For the most reliable baking results, we recommend measuring by weight. Ingredient weights are provided in metric. If you must go by volume (measuring cups), make sure to fluff, spoon, and level the flour to avoid adding too much.