First Bake

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
• In a medium mixing bowl, add the coconut flour, sweetener, baking powder, spices and salt and mix thoroughly.
• In another medium bowl, mix the eggs, coconut milk and vanilla. Add the pumpkin puree and whisk until lump-free.
• Combine the wet and dry ingredients, mix and fold in the toasted pecans
• Divide the dough in half and shape each portion into a log (about 2 inches wide) on the prepared baking sheet. Flatten the tops slightly with your hands.
• Bake in the preheated oven for 25-30 minutes or until the logs are golden and firm to the touch.
• Remove the logs from the oven and allow them to cool for 10 minutes. Then, using a serrated knife, slice the logs into about ½-inch thick pieces.
• Place the slices back on the baking sheet, cut-side down. Bake for an additional 15-20 minutes, flipping the biscotti halfway through, until golden and crisp.
• Let the biscotti cool completely on a wire rack before serving. They will continue to firm up as they cool.
• Decorate with melted chocolate and chopped pecans (optional).