This particular biscotti a bit of warm from the spices and adds depth to a good cup of tea in the fall. Add a bit of fruit and it makes a nice homemade gift for Christmas, good for breakfast with a coffee too.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
60 minIngredients
Directions
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 inch x 15 inch slightly flattened log.
Place logs 3 inch apart on lightly greased large cookie sheets. Bake at 350℉ (180℃) for 23 minutes; cool logs 15 minutes.
Reduce oven temperature to 300℉ (150℃). Cut each log crosswise into ½ inch slices, using a serrated knife. Place slices on ungreased cookie sheets.
Bake at 300℉ (150℃) F for 15 minutes. Cool completely on wire racks.
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