Pumpkin Biscotti

2 large eggs
½ cup sugar
2 tsp. pumpkin pie spice
¾ cup canned pumpkin
2 cups all-purpose flour
1 tsp. baking powder 

Preheat oven to 375°. Lightly spray a nonstick baking sheet with oil. Combine eggs, sugar, spice and pumpkin. Stir in flour and baking powder. Form two 9 inch long, flat loaves on a nonstick baking sheet; use wet hands the dough is very sticky. Bake for 30 minutes or until firm in center. Cool on rack for 15 minutes. Slice like bread in ½ inch pieces. Arrange the slices on a nonstick baking sheet and bake again at 375 ° for 25 minutes or until crisp and lightly golden. Cool thoroughly; store covered.

Makes 18 servings. Serving size: 2 cookies 
 
--------------------------------------------------------------------------------
Nutritional analysis per serving:

Calories 80
Calories from Fat 5
Saturated Fat 0g
Total Fat 0g
Cholesterol 25mg
Sodium  45mg
Total Carbohydrate 17g
Dietary Fiber 1g
Protein 2g
 
Exchanges: 1 bread
Source: Food for Health Newsletter