Pumpkin Pie Biscotti

280
Pumpkin Pie Biscotti

Photo by Cathy T.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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.


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