Y’all. It has been a while! How are you?! We are busy traveling NZ — heading from Auckland to Rotorua today by way of the hobbit move set! If you haven’t, you should tune in to my insta: livinginsugar.blog and in my highlights you can check out what we’ve been up to!
But anyway. Full Hawaii trip recap coming soonish but let’s talk about some cookies today! Almond Biscotti with Apricots and Currents to be exact.
Now these cookies are not your traditional, break your teeth biscottis. I actually am not the biggest fan of biscotti just for that reason, but these are delicious. Not overwhelmingly sweet and yes they are twice baked, these would be perfect for your thanksgiving breakfast, or second lunch — or just an in between snack with coffee or tea.
They also make the perfect transition from Turkey day to all this holiday baking I’ve been seeing — yes please! Replace the currants and apricots with whatever dried fruit you might like (cranberries anyone?!) and voila. A great holiday cookie for cookie swaps or gifts.
So go ahead, whip up these easy cookies and kick back over the holidays with a nice cup of coffee and treat yourself!
Pumpkin Spice Granola
- 1 1/2 cups rolled oats gluten-free for GF eaters
- 1 1/2 cups Puffed Brown Rice you can also use rice krispies
- 1/3 cup pepitas roasted & salted
- 1/3 Cup Sliced Almonds
- 1/4 Cup + 2 tbsp. Brown Sugar
- 3/4 tsp pumpkin pie spice
- 1 tsp Cinnamon
- 1/2 tsp Ginger ground
- 1/2 tsp Allspice
- 1/4 tsp Nutmeg ground
- 1/4 cup + 2 tbsp. coconut oil
- 1/3 cup honey you can use maple syrup to make it vegan
- 1/3 cup pumpkin puree
Preheat oven to 250 deg F.
Mix the oats, puffed rice, nuts, seeds, spices, and brown sugar together in a large bowl.
In a small saucepan over medium-low heat, warm the coconut oil, honey, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
Spread the mixture evenly onto one large or two smaller baking sheets (or bake in two batches // adjust if altering batch size) and bake for 60 - 75 minutes, stirring every 15 minutes. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
Once the granola is golden brown & fragrant (usually about 60 minutes), remove from oven and let cool completely. It will crisp up as it cools.
Transfer to an airtight container. Should keep for a couple weeks. Enjoy on top of pancakes, waffles, yogurt or oats!