Pumpkin pie biscotti

72 Servings

Ingredients

Quantity Ingredient
3½ cup Flour
1½ cup Brown sugar, packed
2 teaspoons Baking powder
½ teaspoon Salt
2 teaspoons Pumpkin pie spice
½ cup Canned pumpkin
2 larges Eggs, lightly beaten
(NOTE: use egg substitute or 4 egg whites)
1 tablespoon Vanilla
2 tablespoons Butter or margarine (*NOTE)
1¼ cup Macadamia nuts, coarsely chopped (*NOTE)

Directions

Combine first 5 ingredients in a large bowl; stir well. 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.

*NOTE: I never use nuts in my biscotti in order to lower the fat content and personally don't miss them at all. I will simply omit the nuts, thereby also leaving out the butter. If you want to use the nuts, cut the amount of nuts and butter in half.

Place dough on a lightly floured surface, and divide into 4 portions.

Lightly flour hands, and shape each portion into a 1" x 15" slightly flattened log. Place logs 3" apart on lightly greased large cookie sheets.

Bake at 350ø for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300ø.

Cut each log crosswise into ½" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300ø for 15 minutes. Cool completely on wire racks.

NOTES : This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!! Posted to Digest eat-lf.v096.n010 Recipe by: Christmas with Southern Living 1996 From: cbmcam@...

Date: Sat, 11 Jan 1997 13:20:23 -0600

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