Makes 7 long biscotti or 14 short.
Ingredients:
2 cups blanched almond flour
1/4 cup + 2 Tbs arrowroot powder/flour/starch
1/4 tsp baking soda
4 tsp pumpkin pie spice
1/4 cup organic honey
3 Tbs organic pumpkin puree
1 egg yolk
1/2 cup dark chocolate chips
Directions:
1. In a food processor, pulse together the almond flour, arrowroot powder/flour, spice, and baking soda.
2. Pulse in the honey, pumpkin, and egg yolk until the mixture is thoroughly combined, and it forms somewhat of a sticky ball.
3. Remove the blade from the food processor, scoop all the dough out of it, and transfer the mixture to a medium bowl. Work the chocolate chips into the dough with your hands, then form it into a ball.
4. Place a piece of parchment paper on your counter and cut four flaps on it, one on each corner.
5. Transfer the ball of dough onto the parchment paper, then place another piece of parchment paper on top of the ball. Using a rolling pin, roll out the dough until it's about 1/2 an inch thick, or would fit a 8x8 inch baking dish well.
6. Remove the top piece of paper and, with the bottom piece still on the dough, place the rolled-out dough rectangle in an 8x8 or 81/2x8 inch baking dish.
7. Bake at 350 degrees for 25-28 minutes.
8. Remove it from the oven, and let it cool for 1-2 hours. While it's cooling, turn the oven down to 275 degrees.
9. Carefully remove the "giant cookie" from the dish by pulling up on the parchment flaps, then place it on a wooden chopping block. Using a sharp knife, cut the biscotti lengthwise, into 7 long pieces, or 14 short.
10. Transfer the biscotti pieces onto a parchment-lined baking sheet, and bake the biscotti for 10 minutes. While the biscotti is still in the oven, turn it up to 300 degrees and bake for 25 more minutes.
11. Let the biscotti cool for 1 hour, then take a piece, dunk it in a hot drink, and enjoy!
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