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Pumpkin Pie Biscotti




Source of Recipe


Internet


List of Ingredients




3-1/2 cups flour
1-1/2 cups firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup canned, mashed pumpkin
2 large eggs, lightly beaten
1 tsp. vanilla extract
2 tbl butter or margarine
1-1/4 cups Macadamia nuts, coarsely chopped


Recipe



Combine the first 6 ingredients in a large bowl; stir well
Combine pumpkin, eggs and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture; stirring until the dry ingredients are moistened.(Mixture will be crumbly; it will gradually become moist after stirring.

Melt the butter ina large skillet over medium heat; add Macadamia nuts. Cook stirring constanly until the nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into the dough. Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1 by 15 inch log. Place logs 3 inches apart on lightly greased large cookie sheets.

Bake at 350* for 23 minutes. Cool logs 15 minutes. Reduce oven temperature to 300*. Cut each log lengthwise into 1/2 inch slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300* for 15 minutes. Cool completely on wire racks. Yields 8 dozen.