Pumpkin Biscotti .2 grams of fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 1/2 cups all-purpose flour1/2 cup sugar½ cup brown sugar1 & ½ teaspoon baking powder1 teaspoon salt1 teaspoon ground cinnamon½ teaspoon nutmeg¼ teaspoon ground ginger¼ teaspoon cloves4 egg whites½ cup pumpkin puree2 teaspoons vanilla extract
Heat oven to 350°. Stir together 2 and 1/2 cups flour, the salt, sugars, baking powder and spices. Combine well.
2. In a measuring cup, break the eggs and mix with the pumpkin and vanilla. Combine egg mixture with the flour mixture. Mixture will be thick and a little hard to work with. Add more flour if needed. Combine.
3. Divide dough into 2 portions. Take one portion and mold it into a cylinder or log about 8 to 10 inches long, adding a dusting of flour if needed. Place on a parchment lined cookie sheet. Repeat with remaining dough, and place it on the cookie sheet with the other log.
4. Bake for 28 minutes. Remove from the oven and cool on the tray for 15 minutes. Remove one loaf to a cutting board and slice into 3/4? thick slices on a slight diagonal.
5. Place cut slices on a parchment-lined cookie sheet. Repeat with the other loaf, filling up both cookie sheets. Return to the oven for 8 minutes. Turn pieces over and bake for an additional 8 minutes. Remove from the oven and let cool.
Number of Servings: 15
Recipe submitted by SparkPeople user DLWIESNER.
2. In a measuring cup, break the eggs and mix with the pumpkin and vanilla. Combine egg mixture with the flour mixture. Mixture will be thick and a little hard to work with. Add more flour if needed. Combine.
3. Divide dough into 2 portions. Take one portion and mold it into a cylinder or log about 8 to 10 inches long, adding a dusting of flour if needed. Place on a parchment lined cookie sheet. Repeat with remaining dough, and place it on the cookie sheet with the other log.
4. Bake for 28 minutes. Remove from the oven and cool on the tray for 15 minutes. Remove one loaf to a cutting board and slice into 3/4? thick slices on a slight diagonal.
5. Place cut slices on a parchment-lined cookie sheet. Repeat with the other loaf, filling up both cookie sheets. Return to the oven for 8 minutes. Turn pieces over and bake for an additional 8 minutes. Remove from the oven and let cool.
Number of Servings: 15
Recipe submitted by SparkPeople user DLWIESNER.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 209.0 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 0.9 g
- Protein: 3.3 g
Member Reviews
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VIKTORIALYN
These are great! Subtle pumpkin flavor. Used my hands to mix everything together - as stated, it is very thick and dry until really mixed together but comes together nicely in the end. Going to keep this recipe. The only thing I did differently was to use 2 eggs in place of whites. Got 30 - 12/17/11