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Pumpkin Pie Biscotti

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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

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 n 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 F. 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.

Note: Note: from Christmas with Southern Living 1996

Reviews of Pumpkin Pie Biscotti :

1-1 of 1 reviews  
  A foodie in San Diego, CA  Nov 23, 2005
Would make this again.
This was my first time making biscotti and I received rave reviews! I would definitely make this again. It's a good idea though to add about 1/8 cup more flour as the dough was still rather too sticky to handle. Also bake the second time for an additional 10 minutes if you like them very crunchy. Aside from these minor tweaks, it'a a wonderful recipe perfect for that after Thanksgiving dinner cup of coffee!

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