Biscotti alla zucca senza glutine

Ingredienti

• 1/2 cup butter, room temperature
• 1 cup maple sugar
• 1 egg
• 3/4 cup pumpkin puree
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 6 ounces dark chocolate chips or chunks

Preparazione

1. 1

   Preheat oven to 350 degrees F. Line a...: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

2. 2

   Cream the butter and maple sugar with an...: Cream the butter and maple sugar with an electric mixer or a stand mixer until it has lightened in color, about 3-4 minutes.

3. 3

   Add the egg, pumpkin puree, and vanilla. Beat...: Add the egg, pumpkin puree, and vanilla. Beat well, scraping down the sides of the bowl with a rubber spatula.

4. 4

   Add the flour, baking powder, baking soda, cinnamon,...: Add the flour, baking powder, baking soda, cinnamon, and sea salt, then mix until just combined.

5. 5

   Stir in the dark chocolate.

6. 6

   The dough should be softer than regular cookie...: The dough should be softer than regular cookie dough and a lot more airy. Use a small cookie scoop (about 1 1/2 in) to scoop the dough onto the prepared cookie sheet. Leave about 2 between balls.

7. 7

   Bake for 10-12 minutes until the tops look...: Bake for 10-12 minutes until the tops look dry and the bottoms are a light golden brown. If you press lightly on the centers, they'll feel a little too soft, but it's fine. You'll want them like that so they don't dry out quickly.

8. 8

   These don't spread much, so hit the pan...: These don't spread much, so hit the pan firmly on the oven rack before you take them out of the oven if you'd like them to spread a bit.

9. 9

   Transfer the cookies to a wire rack to...: Transfer the cookies to a wire rack to cool. Store at room temperature for up to a week.