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:

Pumpkin Biscotti Dough  Pumpkin Biscotti  Pumpkin Biscotti  Pumpkin Biscotti

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