For those who love biscotti, you’ve gotta do this recipe! The pistachio and fig mixture is completely scrumptious!!
Weight Watchers Pistachio Fig Biscotti recipe
Makes 36 servings
Elements
1/2 teaspoon fennel seeds
1/2 cup unsalted butter
3/4 cup sugar
2 giant eggs
1 teaspoon pure vanilla extract
1 teaspoon anise extract or sambuca romana
1 teaspoon grated lemons, zest of
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shelled pistachios
4 ounces dried figs, stems eliminated,lower into 1/4 inch cube
Preparation
1. Warmth oven to 350 levels.
2. In a small pan over medium-low warmth, toast fennel seeds, swirling the pan; put aside.
3. Within the bowl of an electrical mixer fitted with the paddle attachment, beat butter and sugar on medium-high velocity till clean, about 2 minutes.
4. Add eggs, extracts, and zest, and beat on medium velocity till creamy and lightweight (2 to three minutes).
5. Mix remaining elements in a medium bowl.
6. Add to butter combination.
7. Combine on low velocity till simply integrated.
8. Take away dough to a clear floor; divide into quarters.
9. Type into 9×1 inch logs, place on ungreased baking sheet 2 inches aside, and bake till evenly browned (25 to half-hour).
10. Take away from oven, and funky barely.
11. Cut back oven temperature to 275 levels.
12. Utilizing a serrated knife, lower logs on the diagonal into 1/2″ thick slices.
13. Organize biscotti on their sides on a baking sheet.
14. Return to oven, and bake till golden, about half-hour.
15. Flip biscotti over, and bake for half-hour extra.
What number of Weight Watchers factors in pistachio fig biscotti recipe?
WW POINTS per serving (1 biscotti): 2
Dietary info per serving: 87 energy, 3.7g fats, 0.6g fiber
Initially posted 2007-09-13 12:39:53.
