Recipe: Pumpkin Pie Biscotti

Pumpkin Pie Biscotti
Source: Christmas with Southern Living, 1996
Makes 72

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

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 1x15-inch slightly flattened 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 crosswise 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.