Title: Pumpkin Pie Biscotti
Categories: Holiday, Biscotti
Yield: 72 servings
3 1/2 c Flour
1 1/2 c Brown sugar, packed
2 ts Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1/2 c Canned pumpkin
2 lg Eggs; lightly beaten
1 tb Vanilla
2 tb Butter or margarine
1 1/4 c Macadamia nuts; coarsely
-chopped
Recipe by: Christmas with Southern Living 1996 Preparation Time: 1:30
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 350F for 23 minutes; cool logs 15 minutes. Reduce oven
temperature to 300F.
Cut each log crosswise into 1/2" slices, using a serrated knife. Place
slices on ungreased cookie sheets. Bake at 300F for 15 minutes. Cool
completely on wire racks.
