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Pumpkin Pie Biscotti




Source of Recipe


judyinct


List of Ingredients




3 1/2 cups flour
1 1/2 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1 egg -- slightly beaten
1/4 cup Egg Beaters® 99% egg substitute
1 tablespoon vanilla
2 tablespoons light margarine
1/4 cup Macadamia nuts -- coarsely chopped

Recipe



Preheat oven to 350º. 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, but 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 four 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 350º for 20-25 minutes; cool logs 15 minutes. Reduce oven temperature to 300º. Cut each log crosswise into 1/2" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300º for 15 minutes. Cool completely on wire racks.

48 Biscotti

Per Serving: 70 Calories; 1g Fat (12.2% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.