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Pumpkin Pie Biscotti

Author/Submitted by: Christmas with Southern Living 1996
Servings: 72
Categories: Biscotti / Cookies / Desserts

3 1/2  cups  flour
1 1/2  cups  brown sugar, packed
2  teaspoons  baking powder
1/2  teaspoon  salt
2  teaspoons  pumpkin pie spice
1/2  cup  canned pumpkin
2  large  eggs, lightly beaten
1  tablespoon  vanilla
2  tablespoons  butter or margarine
1 1/4  cups  macadamia nuts, coarsely chopped

1. 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.)

2. 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.

3. 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.

4. Bake at 350F for 23 minutes; cool logs 15 minutes. Reduce oven temperatureto 300F.

5. Cut each log crosswise into 1/2" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300F for 15 minutes. Cool completely on wire racks.

This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!!

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