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:

Low fat Pumpkin Biscotti Dough  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti

**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…

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