These Pumpkin Biscotti with cranberries and chocolate chips are drizzled with an easy lemon glaze. They make an ultimate cookie for fall. Perfect accompaniment for a coffee or tea.
For the pumpkin biscotti dough – ▢⅓ c hazelnuts – ▢½ c canned pumpkin puree – ▢¼ c vegan chocolate chips – ▢½ c applesauce – ▢2 c all-purpose flour – ▢1 ½ teaspoon baking powder – ▢½ teaspoon cinnamon – ▢⅛ teaspoon nutmeg – ▢¼ teaspoon ginger – ▢¾ c coconut or cane sugar – ▢7 tablespoon olive oil For the lemon glaze – ▢½ c powdered sugar – ▢2 ½ teaspoon lemon juice
1. Mix dry ingredients. In a big bowl combine all-purpose flour, baking powder, cinnamon, nutmeg and sugar. 2. Mix wet ingredients. In another big bowl whisk pumpkin puree, applesauce, organic cane sugar and olive oil.
3. Combine dry and wet ingredients. Add dry ingredient to the bowl with wet ingredients and mix well. 4. Add the mix-ins. Stir in hazelnuts, dried cranberries and chocolate chips.
5. Mix well. Mix the pumpkin biscotti dough with a spoon until you have a uniform dough. 6. Shape the logs. Coat your hands in flour, divide the dough in half and place on parchment lined pans. Form each piece into a 5x8 inches log and flatten with your hands until the logs are about ½ inch thick.
7. Bake at 360 F for 30 minutes. 8. Reduce the temp to 300 F. Cut each log into ½-inch thick pieces and place back on baking sheet, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes.
9. Remove from the oven and let them cool completely. 10. Meanwhile, in a medium bowl whisk powdered sugar and lemon juice until thick but runny. 11. Fill a piping bag with a glaze, cut a small tip of the bag off and drizzle the glaze over the pumpkin cranberry biscotti.
12. Let the glaze harden and enjoy the biscotti.