In a food processor with the whisk attachment, whisk the eggs and egg white on medium-low speed for about 2 minutes or until frothy. Add the sugar then whisk again for 2 minutes until combined. Add the coconut oil, vanilla, baking powder, espresso, pumpkin pie spice, salt and mix with the paddle attachment for 2 minutes (scraping down the sides of the bowl every so often) or until combined.

Add the flour, about 1/2 cup each time, mixing each time on medium-low for a minute or so. Add the chocolate chips and mix, scraping down the bowl every so often, until fully combined. The batter will be thick and dense but still somewhat sticky.

Coat a 12 x 5.5 x 2 inch biscotti pan with cooking spray then scoop our the batter. Coat your fingers with coconut oil or cooking spray and press down on the batter until uniform. You could also substitute the biscotti pan with a small baking sheet lined with parchment paper. Form a smooth, rectangular log in the middle of the pan, about 1- 1/2 inches thick. Cook for 25-30 minutes or until a toothpick inserted comes out clean. The biscotti should be firm and cooked through but still somewhat spongy on the inside.

Reduce oven temperature to 325 degrees. In the meantime, leave the biscotti to cool in the pan for 10-15 minutes. Once cooled, turn out onto a cutting board and slice the biscotti with a large knife, about 1/2 inch thick. Place the biscotti on a non-stick cooking sheet and cook at 325 degrees for about 5-7 minutes per side or until they are lightly golden. Remove immediately from the oven.