Our recipe today is paleo friendly Apricot Almond Biscotti with pumpkin seeds. You maybe saying, pumpkin seeds again!? Yes, if you haven’t already noticed, I LOVE pumpkin seeds. It is nutty, mild in flavor and very versatile. Having an apocalypse prepper sized bag that will last me four lifetimes also doesn’t shy me away from using it as often as I can.
I have also said it time and time again, cooking with the harvest is where it is at. Stone fruits, gourds, pumpkins, are all in season during autumn. I mean, look at all these brilliant ingredients. They are extremely enticing on their own. So imagine when you merge all these wonderful flavors together, it’s like magic. In other words, these apricot almond biscotti are unquestionably enchanting.
Coffee, coffee, coffee. Oh, the life force behind functionality. How in the world do we function without it? Devin has a fairly new morning routine consisting of a homemade Vietnamese Coffee. I make it for her every morning (I like to spoil her). It really helps reanimate the bride of Frankenstein to take on the day full of chores and wrangling a grouchy, teething baby.
I started drinking coffee at a rather young age. It wasn’t anything fancy or some frappy concoction. It was my grandpa’s canned coffee. Cold, sweet, creamy, fragrant and bitter. I loved it! Coffee is what lead me my first biscotti. When I was ten, my dad and I were at the mall, idling, while my mom did her customary scavenger hunt. My dad asked me whether or not I wanted some coffee. Most definitely yes. We walked into Gloria Jean’s, (which is an extremely old thing to say because this was WAY before Starbucks were on every corner of any habitable environment) and we started ordering our coffee. In these clear glass jars were sticks of biscuits. Some were plain, others were filled with nuts and dried fruit. The ones that stood out to me were dipped in chocolate. I asked my dad if I can try one of them and I had no idea what it was.
Crunchy, dry, slightly sweet and tough enough to use as a self defense weapon. It was delicious, but a little hard on the teeth. My dad explained to me that you can dip them in your coffee to soften them up. It was genius! This was my first relationship with a biscotto. Now, I am making my own apricot almond biscotti with pumpkin seeds.
Paleo Apricot Almond Biscotti w/ Pumpkin Seeds
1/2 Cup – Coconut Palm Sugar
1/2 Cup – Tapioca Starch
1/2 Cup – Cassava Flour
2 Tbsp – Coconut Flour
1/4 Cup – Dried Apricots (Diced)
1/4 Cup – Sliced Almonds
2 Tbsp – Pumpkin Seeds
1 Tsp – Baking Soda
1/4 Tsp – Salt
2 – Extra Large Eggs
3 Tbsp – Grassfed Butter
1 Tsp – Pure Vanilla Extract
Let’s get started on this recipe. Head over to your oven and preheat it to 350° and line a baking sheet with parchment paper. Next, dice the apricots to approximately 1 cm by 1 cm.
In a mixing bowl, sift together the coconut sugar, tapioca starch, cassava flour, coconut flour, baking soda and salt. Pinch in the butter with the flour mixture until they are integrated evenly. Toss in the dried apricots, almonds and pumpkin seeds. Add in your eggs and vanilla extract. Knead the amalgamation until a dough is formed. Form the dough into a foot long log and set it on the lined baking sheet. Press down/ flatten the log to about 4 inches wide.
Biscotti means twice baked, so we will be baking the apricot almond biscotti twice. Bake the flattened log, rotating it halfway through, for about 20 minutes. Remove it from the oven and let it cool off for 10 minutes.
While the apricot almond biscotti is “chilling”, reduce the oven temperature to 275°. Transfer the biscotti to a cutting board and cut it into 2/3 inch strips and lay it flat (Cut side down) on the lined baking sheet. Set the biscotti back in the oven and bake each side for 10-15 minutes.
After the apricot almond biscotti is done baking, transfer them over to a cooling rack. Allow them to completely cool off before storing them in an air tight container. The biscotti can be stored at room temperature for a week or so.
There you have it, a delightful apricot almond biscotti with pumpkin seeds to go with your coffee. I hope you have enjoyed my recipe this week, eat up my friends!
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