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Crispy Amaranth and Pumpkin Seed Biscotti
Original recipe: 12 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By TinyTummyTreats Editorial TeamPublished Apr 24, 2026 | Updated Oct 4, 2026
International
45 mins
easy-to-makewhole-grainsquick-prepmake-aheadbalanced-nutritionbudget-friendlygluten-free
Twice-baked amaranth and oat biscotti with finely ground pumpkin seeds. These are crisp biscuits for adults, not soft toddler finger food.
Prep
15 min
Cook
30 min
Total
45 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 cup Amaranth flour
- 1/2 cup Oat flour
- 1/3 cup hulled unsalted pumpkin seeds, measured before grinding finely
- 1 teaspoon Baking powder
- 1/2 teaspoon Ground cinnamon
- 1 tablespoon Ground flaxseed
- 1/4 cup Maple syrup
- 1/4 cup Coconut oil
- 1/4 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
Instructions
-
Preheat oven to 325 degrees F (165 degrees C) and line a baking sheet with parchment paper.
-
In a medium bowl, whisk together amaranth flour, oat flour, gluten-free baking powder, ground cinnamon, and ground flaxseed until evenly combined.
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In a separate bowl, combine maple syrup, melted coconut oil, unsweetened applesauce, and vanilla extract; whisk until smooth.
-
Pour the wet ingredients into the dry ingredients and mix gently until just combined. The dough will be soft but manageable—avoid overmixing.
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Grind the measured pumpkin seeds to a fine meal, stopping before they become a paste. Fold the meal evenly into the dough; leave no whole seeds or chopped seed pieces.
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Transfer dough to the prepared baking sheet and shape into a 10-inch long by 3-inch wide log, flattening the top to about 1/2 inch thick for even baking.
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Bake for 20 minutes, then let cool for about 10 minutes to firm up, which helps when slicing.
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Using a sharp knife, slice the cooled log diagonally into twelve pieces about 1/2 inch thick.
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Place slices cut side down on the baking sheet and bake an additional 10 minutes, flipping halfway for uniform crispness.
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Cool the biscotti completely on a wire rack before serving. They are intended to be crisp. Do not treat them as soft toddler finger food; grinding the seeds does not establish toddler suitability.
-
Store cooled biscotti in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Chef Tips
This is a crisp biscuit recipe for adults. It is not presented as toddler finger food. Finely grinding seeds removes seed pieces but does not make a hard or brittle biscuit suitable for a young child.
Frequently Asked Questions
- Are these soft toddler biscuits?
- No. They are twice-baked for crispness and are not recommended here as toddler finger food.
- Does grinding the seeds make the biscuits suitable for toddlers?
- No. The finished biscuit can still be hard or brittle; no toddler-texture validation is claimed.
- When should I slice the log?
- Let it cool for about 10 minutes after the first bake, then cut the slices before the second bake.
Ingredient Replacements
Measure the pumpkin seeds before grinding them finely. Do not substitute whole or chopped seeds for the ground meal. Flour substitutions can change the dough and have not been validated. Check all ingredient labels for relevant allergens.
Storage
Cool completely and store airtight in the refrigerator for up to 3 days, or freeze for longer storage. Thaw before serving.
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