Biscotti are supposed to be hard...(fit for dunking), but not bricks that break teeth.
Biscotti should soften enough to easily bite them after only two seconds or so of dunking. And you do need some holes in the interior of the cookie (holes that gluten makes) to make that happen. Hopefully I am not sounding bossy.
I like this gluten-lite version because you get the best of both worlds. The appropriate texture to keep the integrity of this classic cookie, and a little less on the glycemic index--friendly to your bod. And they are pumpkin with chocolate chips--win-win-win.
"Serve these with hot coffee the next time you have friends or family around- so nice."
Notes: Pumpkin pie spice is The Spice Lab, find it here.
CHOCOLATEY PUMPKIN BISCOTTI (GLUTEN-LITE!)
Ingredients: 1 1/4 cups almond flour, 1/2 cup flour, 1 tsp. baking powder, 1 egg, 1/2 cup light brown sugar, 2 tbsp. neutral oil, tiny pinch of salt, 1/2 tsp. pumpkin pie spice, 1/2 cup mini chocolate chips.
Makes 10-12 biscotti.
1. Preheat oven to 350* and line a baking sheet with parchment paper.
2. In a bowl, beat egg, brown sugar and oil together. Set aside.
3. In a separate bowl, whisk almond flour, flour, salt, baking powder and pumpkin pie spice together well. Make a well, then add in the egg mixture. Mix to combine. Fold in the chocolate chips. (Or alternatively, melt the chocolate chips in the microwave slowly, once the cookies are already baked, and dip just the ends in.)
4. Spoon the dough onto the baking sheet and spread out into a rectangle, approximately 7-8 inches long and about 1 inch tall. Bake for 30 minutes, cool slightly. Turn oven down to 300*.
5. Slice into pieces from end to end, then turn them so they are laying flat with the inside facing up. Bake for another 20 minutes. Cool.