January 27, 2009
While I made the low fat version of pumpkin biscotti, this recipe for pumpkin biscotti is actually low fat too (and it tastes a lot better). The spices give the biscotti a good flavor, but next time, I’d add more pureed pumpkin. The dough was a little sticky, but it was manageable.
I did have to bake them a lot longer than instructed — about 50-60 minutes. I didn’t want them to turn out the same way the low fat one did with the doughy inside.
If you don’t have pumpkin pie spice, I used these measurements to make-up my own:
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cloves
Will I make these again? Maybe…I’m not convinced yet either way. Here are my step-by-step photos:
January 22, 2009
I had extra pumpkin puree and decided to try making this recipe for low fat pumpkin biscotti.
When I started putting the ingredients together, I was surprised that there was no fat required like butter, oil, or even applesauce. So my hopes for these biscotti were slim.
The dough was a little sticky, but not too bad. You definitely need to bake it a lot longer than the recipe calls for — you’ll see the top part of my dough didn’t cook all the way through at first and that mistake was obvious once I cut them and baked.
They tasted OK, but I wouldn’t make them again.
Here are my step-by-step photos:
**Update 1/27/09 – I made the “full-fat” version of the pumpkin biscotti and here’s the review. Still not sure if I’d make either one again…