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Pumpkin Pie Biscotti
Author/Submitted by: Christmas with Southern Living 1996
Servings: 72
Categories:
Biscotti
/
Cookies
/
Desserts
Ingredients: 3 1/2
cups
flour 1 1/2
cups
brown sugar, packed 2
teaspoons
baking powder 1/2
teaspoon
salt 2
teaspoons
pumpkin pie spice 1/2
cup
canned pumpkin 2
large
eggs,
lightly beaten
1
tablespoon
vanilla 2
tablespoons
butter or margarine 1 1/4
cups
macadamia nuts,
coarsely chopped
Directions:
1.
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.)
2.
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.
3.
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.
4.
Bake at 350F for 23 minutes; cool logs 15 minutes. Reduce oven temperatureto 300F.
5.
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.
This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!!
This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!!
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