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Pumpkin Pie Biscotti




Source of Recipe


Christmas with Southern Living 1996


Recipe Introduction


A marrying of two of my favorites, Pumpkin and Biscotti! What could be better with a good cup of coffee?


List of Ingredients




3 1/2 cup flour
1 1/2 cup brown sugar, packed
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup canned pumpkin (Do Not use pumpkin pie filling)
2 large eggs, lightly beaten (note: Or, use egg substitute or 4 egg, whites)
1 tbsp vanilla
2 tbsp butter or margarine
1 1/4 cup macadamia nuts, coarsely chopped

Recipe



Combine first 5 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 dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1” x 15” slightly flattened log. Place logs 3” apart on lightly greased large cookie sheets. Bake at 350øF for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300øF. Cut each log crosswise into ½” slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300ø for 15 minutes. Cool completely on wire racks.

NOTES : This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!!