Baked and baked again...

This blog post, and recipe, is all credit to my excellent friend and lunch hostess Nicole. Nicole saved me from a fate worse than chocolate brownie the other day - namely, chocolate brownie AND giant chocolate chip cookies - by bringing out a tray of fat-free fig and pistachio biscotti just as my inner demon was about to get the better of me!

I've adapted her recipe somewhat - these biscotti are made with splenda, and flavoured with blueberry and pumpkin seeds. But they are (I think!) just as delicious, and best of all - only 1pp each!

INGREDIENTS

250g plain flour
13g splenda
1 teaspoon almond essence
1 teaspoon baking powder
1 tablespoon lemon juice
2 medium eggs
50g dried blueberries
75g pumpkin seeds

Preheat the oven to 180' and line a baking tray with greaseproof paper. Mix the flour, splenda, almond essence and baking powder in a bowl and slowly add the beaten eggs and lemon juice until you have a stiff dough. If it is too stiff to work with, add a little egg white until the dough becomes malleable. Then knead in the seeds and blueberries.

Divide the dough into 6 balls and shape into sausages about 1" thick, slightly flattened. Place on the tray and bake for 25 minutes. Then remove from the oven and cool for 10 minutes. Slice each sausage into approximately 7 or 8 pieces with a serrated knife (on the diagonal), turn the oven down to 150' and bake for another 10 minutes.

Keeps for ages in a tupperware container - absolutely delicious! Thanks again Nicole X