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Pumpkin Pie Biscotti

Pumpkin Pie Biscotti

This twice-baked cookie with staying power makes enough extras to send as gifts.

Oxmoor House JANUARY 1996

  • Yield: 8 dozen

Ingredients

  • 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 canned, mashed pumpkin
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter or margarine
  • 1 1/4 cups macadamia nuts, coarsely chopped

Preparation

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.

Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1" x 15" log. Place logs 3" apart on lightly greased large cookie sheets.

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

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

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Pumpkin Pie Biscotti recipe

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