Pumpkin Pie Biscotti
By ctozzi
Ingredients
- Pumpkin Pie Spice Recipe (makes 2 teaspoons):
- 3-1/2 cups all-purpose flour
- 1-1/2 cups firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup mashed canned pumpkin
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 tablespoons butter or margarine
- 1-1/4 cup macadamia nuts, coarsely chopped (i prefer pecans or walnuts)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Mix all together in bowl.
Details
Preparation
Step 1
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.
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