Welcome to Key Ingredient!

2 Million Recipes & Growing

Fall is here!

Check out our specially harvested recipes!

shared by followers | following

Pumpkin Pie Biscotti

Pumpkin Pie Biscotti

Ingredients

3-½ cups all-purpose flour
1-½ cups firmly packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
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
teaspoon ground cloves
Mix all together in bowl.

Directions

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 x 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.

More recipes by Cathy T.

views icon 240 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In