Italian

Pumpkin - Coconut Biscotti is for Dessert.

Pumpkin - Coconut Biscotti takes 30 minutes to prepare.

Pumpkin - Coconut Biscotti takes 45 minutes to cook.

Pumpkin - Coconut Biscotti makes 14 servings.

The ingredients for Pumpkin - Coconut Biscotti are:

? cup melted coconut oil
? cup granulated sugar
1 tbsp egg replacer powder
? cup pumpkin puree
? tsp coconut extract
1 tsp vanilla extract
1 cup all-purpose flour
? cup spelt flour
1 tsp baking powder
1 tsp cinnamon
? tsp ground ginger
? tsp cardamom
? tsp salt
? cup + 2 tbsp sweetened shredded coconut, divided

Here is how you make Pumpkin - Coconut Biscotti:

Preheat oven to 350F and line a large baking sheet with parchment paperIn a large bowl, combine coconut oil, sugar, and egg with a mixer for about 1 minute or until very well blended. Mix in pumpkin puree and extracts.Mix in the flours, baking powder, cinnamon, ginger, cardamom and salt. Fold ? cup of the coconut into the dough.Shape into a long roll on the prepared baking sheet and pat down to ?" high.Pat on remaining coconutBake for 25 minutes or until lightly golden brown. Carefully remove from pans and place on cooling racks. When biscotti had cooled enough to handle, but is still warm, cut into slices about ?? wide.Place slices, cut side down, back on the baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes.Serving Size:?Makes 14

The nutritional information for Pumpkin - Coconut Biscotti is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 134.4

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 2.4 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 1.6 g
• Protein: 2.2 g

Pumpkin - Coconut Biscotti is Italian cuisine.

The dietary needs meet for Pumpkin - Coconut Biscotti is Vegan