Pumpkin Pie Biscotti

Name: Pumpkin Pie Biscotti
Total time: P1H
Yield: 12
Cuisine: Italian
Ingredients: flour; brown sugar; baking powder; salt; pumpkin pie spice; pumpkin; eggs; vanilla extract; butter; macadamia nuts

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 servings

Prep

10 min

Cook

50 min

Ready

60 min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
3 ½	cups	all-purpose flour or whole wheat flour
1 ½	cups	brown sugar packed	*
2	teaspoons	baking powder
½	teaspoon	salt
2	teaspoons	pumpkin pie spice
½	cup	pumpkin canned
2	large	eggs lightly beaten
1	tablespoon	vanilla extract
2	tablespoons	butter or margarine
1 ¼	cups	macadamia nuts coarsely chopped	*

Ingredients

Amount	Measure	Ingredient	Features
828	ml	all-purpose flour or whole wheat flour
355	ml	brown sugar packed	*
1E+1	ml	baking powder
2.5	ml	salt
1E+1	ml	pumpkin pie spice
118	ml	pumpkin canned
2	large	eggs lightly beaten
15	ml	vanilla extract
3E+1	ml	butter or margarine
296	ml	macadamia nuts coarsely chopped	*

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.