Pumpkin Pie Biscotti PRINT
|3-½||cups all-purpose flour|
|1-½||cups firmly packed brown sugar|
|2||teaspoons baking powder|
|2||teaspoons pumpkin pie spice|
|½||cup mashed canned pumpkin|
|2||large eggs, lightly beaten|
|1||tablespoon vanilla extract|
|2||tablespoons butter or margarine|
|1-¼||cup macadamia nuts, coarsely chopped (i prefer pecans or walnuts)|
|Pumpkin Pie Spice Recipe (makes 2 teaspoons):|
|1||teaspoon ground cinnamon|
|¼||teaspoon ground nutmeg|
|¼||teaspoon ground ginger|
|⅛||teaspoon ground cloves|
|Mix all together in bowl.|
Preheat oven to 350 F.
Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
In another bowl, 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” long log.
Place logs 3” apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes.
Reduce oven temperature to 300.
Cut each log diagonally into 1/2” slices using a serrated knife. Place slices on ungreased cookie sheets.
Bake for 15 minutes. Cool completely on wire racks.
Cooking Tips *You can also choose to toast the nuts in the oven. Spread nuts in a single layer on a baking sheet. Place in 350 degree oven. Toast until golden, 12 to 15 minutes. Cool completely.