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…