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Pumpkin Pie Biscotti

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Rate this recipe 4.5/5 (48 Votes)

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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