Pumpkin-Pistachio Biscotti

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Category : Desserts

Recipe : Pumpkin-Pistachio Biscotti

These crunchy treats can be stored up to a month in an airtight container--they also
freeze well.

Makes 16 servings

2/3 cup canned pumpkin puree
1/4 cup granulated sugar
2 eggs
2 teaspoons orange zest
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
Pinch salt
2 ounces shelled unsalted roasted pistachios, coarsely chopped

Preheat the oven to 325o F. Line 2 baking sheets with wax paper or parchment
and spray evenly with nonstick cooking spray.
In a large bowl, combine the pumpkin and sugar; whisk in the eggs, orange zest,
vanilla and almond extracts (if using).
In a medium bowl, combine the flour, baking powder, nutmeg and salt; sprinkle
over the pumpkin mixture; stir gently to blend. Stir in the pistachios. Divide
dough in half.
Shape each dough half into a 12 x 2" log along the center of each prepared
baking sheet. Bake until lightly browned, 25 minutes. Remove from the baking
sheets; cool on wire racks 5 minutes, leaving the oven on.
Place the baked logs on a cutting board and cut with a serrated knife into 1/4"
slices, to make 64 biscotti. Place the slices flat on the baking sheets and return to
the oven, turning once, until slightly dried, 10 minutes. Cool completely on wire
racks and store in an airtight container.

SERVING (4 BISCOTTI) PROVIDES: 1/4 Fat, 1/4 Protein, 3/4 Bread, 10 Optional
Calories.

PER SERVING: 112 Calories, 3 g Total Fat, 0 g Saturated Fat, 27 mg Total Cholesterol,
63 mg Sodium, 18 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 39 mg Calcium