PUMPKIN PIE BISCOTTI
www.RecipeGirl.com
2 Tbs butter
1¼ cups macadamia nuts, coarsely chopped
3½ cups all-purpose flour
1½ cups firmly packed brown sugar
2 tsp baking powder
½ tsp salt
2 tsp pumpkin pie spice
½ cup canned pure pumpkin puree
2 large eggs, lightly beaten
1 Tbs vanilla extract
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Melt the butter in a large skillet over medium heat. Add nuts and cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
3. In a large bowl, add flour, brown sugar, baking powder, salt and pumpkin pie spice; stir well to combine.
4. In a separate bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.
5. Slowly add pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring).
6. Knead or gently stir the cooled nuts into the pumpkin pie biscotti dough. Place the dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1×15-inch long log. Place the logs 3 inches apart on the prepared cookie sheets.
7. Bake for about 23 minutes. Remove from oven and cool for 15 minutes. Reduce oven temperature to 300°F. Cut each log diagonally into ½-inch slices using a serrated knife. Place the 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.
Recipe Source: Adapted from www.Cookie-Recipe-Club.com
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