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    You are in: Home / Recipes / Pumpkin Biscotti With White Chocolate Recipe
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    Pumpkin Biscotti With White Chocolate

    Average Rating:

    1 Total Reviews

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    • on December 02, 2010

      I'm not sure how to rate this because once I was able to make the biscotti, they were very good and flavorful, however, if you've made biscotti before, you would note that the dough is not like biscotti dough at all. It's very sticky and hard to work with. I made some of the dough into a dozen cookies first before deciding what to do with the rest of the sticky batter. I ended up scooping the dough and placing the plops right next to each other and then using a spatula to spread the dough out into a "log" shape. I then proceeded in cutting and second baking the biscotti, which did turn out and tasted great. The modifications I made were as follows: I used 2 cups of flour, switched the nutmeg and cinnamon measurements (so there was more cinnamon) and added a dash of cloves. I also reduced the butter to 1/4 cup as per my other biscotti recipe that I love. Overall, I think it's a great flavored recipe and, like I said, makes great biscotti, but it's a lot of work, especially if you've never made biscotti before.

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    Nutritional Facts for Pumpkin Biscotti With White Chocolate

    Serving Size: 1 (42 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 160.6
     
    Calories from Fat 66
    41%
    Total Fat 7.3 g
    11%
    Saturated Fat 4.4 g
    22%
    Cholesterol 27.6 mg
    9%
    Sodium 63.6 mg
    2%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 14.5 g
    58%
    Protein 2.1 g
    4%

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