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WeightWatchers Pistachio Fig Biscotti Recipe

weight watchers pistachio fig biscotti recipe

If you love biscotti, you’ve gotta try this recipe! The pistachio and fig combination is absolutely delicious!!

Weight Watchers Pistachio Fig Biscotti recipe
Makes 36 servings

1/2 teaspoon fennel seeds
1/2 cup unsalted butter
3/4 cup sugar
2 large 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 removed,cut into 1/4 inch dice

1. Heat oven to 350 degrees.
2. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
4. Add eggs, extracts, and zest, and beat on medium speed until creamy and light (2 to 3 minutes).
5. Combine remaining ingredients in a medium bowl.
6. Add to butter mixture.
7. Mix on low speed until just incorporated.
8. Remove dough to a clean surface; divide into quarters.
9. Form into 9×1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned (25 to 30 minutes).
10. Remove from oven, and cool slightly.
11. Reduce oven temperature to 275 degrees.
12. Using a serrated knife, cut logs on the diagonal into 1/2″ thick slices.
13. Arrange biscotti on their sides on a baking sheet.
14. Return to oven, and bake until golden, about 30 minutes.
15. Turn biscotti over, and bake for 30 minutes more.

WW POINTS per serving (1 biscotti): 2
Nutritional information per serving: 87 calories, 3.7g fat, 0.6g fiber