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Dried Fruit & Date Biscotti

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 25
Ingredients Method Notes

Ingredients
  

  • 1 3/4 c. Flour
  • 1/2 c. almond meal
  • 1 1/2 tsp. baking powder
  • 1/2 c. coconut oil melted, extra virgin cold pressed
  • 1/2 c. pumpkin
  • 1 c. unsweetened apple sauce
  • 3 tsp. lemon extract
  • 1 c. dates, chopped or dried cranberries
  • 1 c. dried apricots, chopped
  • 1/2 c. unsalted pistachios
  • 1/4 c. unsweeteneed coconut flakes
  • 1/4 c. walnut pieces
  • coconut oil spray

Method
 

  1. Preheat oven to 350 degrees F.
  2. Spray coconut oil over the cookie sheet and set aside.
  3. In a large bowl, add flour, almond meal, baking powder, pumpkin, applesauce, extract, dried fruits, nuts, coconut flakes, and pour in melted coconut oil. Mix well, forming a dough.
  4. On a large piece of parchment paper, place the dough (in half pieces or one-piece) and form a log with your hands.
  5. With a sharp knife, slice dough log (s) horizontally in slices about an inch in width.
  6. Place each piece of dough side by side on a greased cookie sheet.
  7. Spritz the top of dough with a bit more coconut spray.
  8. Bake in the oven at 350 degrees F for approximately 30 minutes (until slightly golden). Remove cookie sheet from oven, and with a spatula, turn biscotti over. Spritz again with coconut oil spray. Bake another 5-10 minutes.
  9. Remove biscotti tray from the oven and let cool.
  10. Store biscotti in a Zip Lock bag in the freezer.

Notes

For extra sweetness you can add a few packets organic stevia to the Biscotti dough.