Pumpkin Pie Biscotti

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 3 1/2 cups 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
• 1 1/4 cups macadamia nuts, coarsely chopped

Recipe

• 1 preheat oven to 350*f.
• 2 combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
• 3 in another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
• 4 slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. (mixture will be very crumbly; it will gradually become moistened after stirring.).
• 5 melt the butter in a large skillet over medium heat; add macadamia nuts.
• 6 cook, stirring constantly, until nuts are browned; remove from heat and cool completely.
• 7 knead or gently stir cooled nuts into the dough.
• 8 place dough on a lightly floured surface and divide into 4 portions.
• 9 lightly flour hands and shape each portion into a 1x15" log.
• 10 place logs 3" apart on lightly greased cookie sheets.
• 11 bake for 23 minutes; cool for 15 minutes.
• 12 reduce oven temperature to 300*f. cut each log diagonally into 1/2" slices using a serrated knife.
• 13 place slices on ungreased cookie sheets; bake for 15 minutes, turning once.
• 14 cool completely on wire racks.