Pumpkin Pie Biscotti Recipe

Posted by NancyRadler on January 15th, 2009 at 09:55pm

With tea or coffee, you’ll love these biscotti in the autumn months.

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Ingredients

3-1/2 C. all-purpose flour
1-1/2 C. firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 C. canned, mashed pumpkin
2 large eggs, lightly beaten
1 Tbs. vanilla extract
2 Tbs. butter or margarine
1-1/4 C. 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 1×15″ log. Place logs 3″ apart on lightly greased large cookie sheets. Bake at 350° F. for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300° F. Cut each log crosswise into 1/2″ slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300° F. for 15 minutes. Cool completely on wire racks.

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Under Cookies+ Desserts+ General Tags: baking with pumpkin, baking with pumpking, biscotti, biscotti recipe, cookie recipes, Cookies, cooking with pumpkin, pumpkin baking, pumpkin cookie, pumpkin dessert, pumpkin dessert recipes, pumpkin recipe, pumpkin recipes