Mixed Nut Biscotti

Directions

Heat oven to 350℉ (180℃).

Spray 1 large or 2 small cookie sheets with nonstick cooking spray.

In large bowl, combine sugar, brown sugar and margarine; beat until well blended.

Add eggs; beat well. Lightly spoon flour into measuring cup; level off.

Stir in flour, baking powder and pumpkin pie spice; mix well.

Stir in nuts.

With spray coated hands, shape dough into 3 rolls, about 7 inches long.

Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form ¾ inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350℉ (180℃) for 18 to 25 mintues or until rectangles are light golden brown and centers are firm to the touch.

Place rectangles on wire racks; cool 5 mintues.

Wipe cookie sheet clean.

With serrated knife, cut each rectangle into ½ inch slices; place, cut side up, on cookie sheet.

Bake at 350℉ (180℃) for 6 to 8 minutes or until top surface is slightly dry.

Turn cookies over; bake an addtional 6 to 8 min or until top surface is slightly dry.

Remove cookies from cookie sheets; cool completely on wire racks.

Store tighly covered.

Makes 3 dozen.