Buttercup Squash & Fig Biscotti

HomeClinics & ProgramsELLICSR KitchenButtercup Squash & Fig Biscotti

Skill Level	Advance

Preparation Time	10 minutes	Total Time	50 minutes
Servings	12 (serving size: 2 cookies)	Cost Per Serving	$0.50

1 cup	Buttercup Squash Puree (or any squash or pumpkin puree)
1	Egg
2 cups	Spelt Flour
1 cup	Almond or Chestnut Flour
1/2 cup	Brown Sugar
1/2 cup	Roasted Chestnuts (or any nut), finely chopped
1/2 cup	Dried Figs, finely chopped
1 1/2 tsp	Baking Powder
1/2 tsp	Baking Soda
1 tsp	Lemon Zest (optional)
1 tsp	Ground Cinnamon
1/2 tsp each	Ground Nutmeg, Ground Clove

Preheat the oven to 350 degrees F.
Combine all wet ingredients and dry ingredients separately.
Slowly add the dry ingredients to the wet and combine well until you form your biscotti dough.
On a baking sheet lined with parchment paper press dough down and roll out until it is a rectangle about 2 inches high. Bake for about 30 minutes
Remove from oven and reduce the heat to 300 F. When the biscotti slab is cool enough to handle, slice into 1 inch wide pieces. Separate the biscotti so there is a little space in-between each one.
Return to the oven for about another 10 minutes or until golden brown.
Let cool and enjoy.

PDF link to nutrition facts for Buttercup Squash & Fig Biscotti

Preliminary evidence suggests there may be unique substances in winter squash that partially block cholesterol from forming.
Winter squash is also a good source of potassium which can help reduce blood pressure.
Taken together, its potential cholesterol and blood pressure-lowering effects combined with its antioxidant and anti-inflammatory properties make winter squash a great addition to a heart healthy diet.
Dried figs can help you meet your daily iron needs. A 1/4-cup serving of dried figs contains 10% of the daily iron needs of men and women over the age of 51 and 4% of the daily iron needs of women aged 19 to 50. Iron is an essential mineral needed to help transport oxygen in the blood.