Pumpkin Pie Spiced Carob Chip Biscotti
I’ve definitely had a pumpkin theme going on in my kitchen lately! I just can’t seem to get enough of it…and either can my son! I figured after all my hard work coming up with new and interesting recipes for HIM, that I deserve a treat too (one, which of course, he can have too!)
Biscotti have been part of my regular recipe repertoire for years now…and I can honestly say that no more than two weeks go by without having our biscotti jar filled with these crunchy and delicious “anytime” treats…which usually disappear in a matter of days! (That’s a large quantity of biscotti consumption for one family!) I’ve tweaked the recipe over the years but have never tried a “pumpkin spice” version. I don’t know what I waited so long for!
These “twice-baked” treats are obviously too crunchy for my 18 month old son so I give him his biscotti (or as he likes to call them, “cotti”) after the first round of baking while they are still warm and “soft” enough for him to munch on. My son also loves them crumbled on top of a bowl of fresh Greek yogurt. Yum!
2 eggs, 1 egg white
1/4 cup extra-virgin coconut oil (or vegetable oil or butter)
1 tbsp. vanilla extract
1 cup palm sugar (or white or brown sugar)
2 1/2 cups white flour
1 tsp. baking powder
1/8 tsp. salt
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 cup carob (or chocolate) chips
1/2 tsp. ground espresso (optional-it really brings out the flavour of the carob or chocolate chips!)
Preheat oven to 350 degrees.
In a food processor with the whisk attachment, whisk the eggs and egg white on medium-low speed for about 2 minutes or until frothy.
Add palm sugar then whisk again for 2 minutes until combined.
Add coconut oil, vanilla, baking powder, espresso, pumpkin pie spice, salt and mix with the paddle attachment for 2 minutes (scraping down the sides of the bowl every so often) or until combined.
Add one cup flour and mix on medium-low for a minute or so. I like to add the flour a little at a time to ensure the batter mixes well. Once combined, add one more cup of flour then mix again.
Add the last 1/2 cup of flour with the carob chips and mix, scraping down the bowl every so often, until fully combined.
* The batter will be thick and dense but still sticky and not dry.
Coat a 12 x 5.5 x 2 inch biscotti pan with cooking spray then add the batter, coat your fingers with cooking spray (to avoid a sticky mess!) and press down until flattened evenly in the pan.
*Tip: If you don’t have a biscotti pan you can use a small baking sheet. Simply form a rectangular log in the middle of the pan, about 1- 1/2 inches thick.
The batter will spread somewhat unevenly when cooking…the upside to that is you can always cut off the uneven sides and have a treat while waiting for them to cook the second time around!
Cook for 25-30 minutes or until a toothpick inserted comes our clean. The biscotti should be firm and cooked through but still somewhat “spongy” (for lack of a better word) on the inside.
Reduce oven temperature to 325 degrees.
In the meantime, leave the biscotti to cool in the pan for 10-15 minutes. Once cooled, turn out onto a cutting board and slice the biscotti with a large knife. The thickness of the biscotti will depend on your preference…I usually prefer my biscotti quite thick (about 1 inch or so) but I changed up the recipe slightly and sliced them thinner than usual this time.
Place biscotti on a non-stick cooking sheet and cook at 325 degrees for about 5-7 minutes per side or until they are lightly golden. DO NOT cook them until they are completely browned as they will be too hard and crunchy to bite into
and you might end up mistaking the biscotti for a broken tooth like I did once!
Fresh out of the oven! Yum!
Enjoy with your favourite tea, cappuccino, espresso (or chai soy latte!) or devour them all on their own! These freeze extremely well if you’re worried about finishing them off as quickly as we do in my household. I often make a batch or two and freeze some for a quick go-to snack for the family or when guests stop by for an afternoon coffee!
What’s your favourite biscotti flavour combination?