Dried Fruit & Date Biscotti
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
Instructions
- Preheat oven to 350 degrees F.
- Spray coconut oil over the cookie sheet and set aside.
- 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.
- On a large piece of parchment paper, place the dough (in half pieces or one-piece) and form a log with your hands.
- With a sharp knife, slice dough log (s) horizontally in slices about an inch in width.
- Place each piece of dough side by side on a greased cookie sheet.
- Spritz the top of dough with a bit more coconut spray.
- 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.
- Remove biscotti tray from the oven and let cool.
- 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.