Pumpkin Pie Biscotti
This particular biscotti a bit of warm from the spices and adds depth to a good cup of tea in the fall. Add a bit of fruit and it makes a nice homemade gift for Christmas, good for breakfast with a coffee too.
Yield
12 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
or whole wheat flour |
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ½ | cup |
pumpkin
canned |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 ¼ | cups |
macadamia nuts
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
or whole wheat flour |
|
| 355 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 118 | ml |
pumpkin
canned |
|
| 2 | large |
eggs
lightly beaten |
|
| 15 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 296 | ml |
macadamia nuts
coarsely chopped |
*
|
Directions
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 inch x 15 inch slightly flattened log.
Place logs 3 inch apart on lightly greased large cookie sheets. Bake at 350℉ (180℃) for 23 minutes; cool logs 15 minutes.
Reduce oven temperature to 300℉ (150℃). Cut each log crosswise into ½ inch slices, using a serrated knife. Place slices on ungreased cookie sheets.
Bake at 300℉ (150℃) F for 15 minutes. Cool completely on wire racks.
