Pumpkin-Pistachio Biscotti

POINTS per serving 2


Yield/Serves: 16


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

⅔ cup canned pumpkin puree

¼ cup granulated sugar

2 eggs

2 teaspoons orange zest

1 teaspoon vanilla extract

¼  teaspoon almond extract (optional)

2¼ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon ground nutmeg

Pinch salt

2 ounces shelled unsalted roasted pistachios, coarsely chopped



Preheat the oven to 325° 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: ¼ Fat, ¼ Protein, ¾ 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[1]






[1]From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc.  Recipes © Weight Watchers International, Inc., owner of the registered trademark.  All Rights reserved.