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.

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.