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:
