Pumpkin Sweet Potato Biscotti (Dairy-free)

This is not the first time biscotti has made an appearance on this blog and it is probably not the last! Biscotti is one of those classic cookies that is perfect to keep on hand in case of unexpected guests (or unexpected cookie cravings!) because of its long shelf life.

The modern term, biscotti, refers to an oven baked good that has been baked twice. The double baking process renders them dry so they can be stored for long periods of time. Ideal for care packages or for long journeys. Because of their particularly long life, originally the cookies were a staple food of the Roman Legion during war! (Or at least that’s what Wikipedia tells me).

This recipe takes the traditional version to a healthier level with the added benefit of hidden vegetables, feel free to use either pumpkin or mashed sweet potato, whatever you have on hand as long as it’s purely vegetables (if there’s butter or oil or another additive in the mash it’ll alter the texture and moisture which I have yet to experiment with, if you try it let me know how it goes!)

In this sense it’s a great way to use up leftover mashed veg in a more fun way than just reheating a plate of last night’s dinner. I had some pumpkin and some mashed purple sweet potato which both worked beautifully with a large teaspoon of cinnamon.

There is a lot of opportunity for variation and personalization with this recipe, and with biscotti in general. I topped one with slivered almonds and put chopped almonds in the dough of the other (again this was just what I had on hand, if you have walnuts or chocolate chips, feel free to use those!)

Traditionally the cookies are dipped in a beverage whether it be tea, coffee, or wine (apparently originally they were dipped in Vin Santo, an Italian dessert wine. Thanks again Wikipedia contributors). So break open the bottle/tea bags/etc!

If you’re having one of those days where you need to sit down and discuss life’s woes, have a DMC (deep meaningful conversation), or just need a glass of something, be sure to have this yummy biscotti in the cupboard on hand to sweeten up the situation.

Who knows, maybe the act of baking them will prove cathartic and by the time you get to enjoying them your worries will be gone!

There’s not much in life that a home-baked cookie can’t help with.

(Unless it’s morbid obesity in which case a cookie definitely will do more harm than good)

But MOST things can be at least mildly aided by some biscotti.

Try out the recipe and see the magic for yourself!

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Pumpkin Sweet Potato Biscotti

Course Dessert

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 -14

Author Fiona Saluk

Ingredients

• 2.5 c flour all purpose or your favorite GF all-purpose blend
• 1 tsp heaping of cinnamon
• 1/2 tsp pumpkin pie spice
• Pinch salt
• 1 tsp baking powder
• 1 c coconut sugar
• 2 medium eggs
• 1/2 cup purée canned pumpkin or homemade vegetable purée
• 1 tsp vanilla powder or extract

Instructions

1. Preheat oven to 350F, line a baking sheet with parchment paper
2. Combine flour, salt, baking powder, and spices into a large bowl
3. In a small bowl mix together the eggs, purée, sugar and vanilla until well combined
4. Pour the pumpkin mixture into the flour mixture, being careful not to over-mix
5. With floured hands, lightly knead the dough on a clean countertop until you form a large log a little longer than a ruler and about six inches wide no more than a half inch tall.
6. Bake for 20-25 mins until the center is firm when touched.
7. Remove from oven, turn down to 300F and let cool for 10-15 mins before slicing into inch wide pieces.
8. Line the pieces up on your baking sheet with the uncooked sides facing up and down, bake for another 15-20 mins. Cookies will harden additionally when cooled.
9. Variation - I placed a handful of almonds on top of the log before the first bake, and put a handful of chopped almonds in the other dough.