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Pumpkin Pie Biscotti

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  • Pumpkin Pie Biscotti

    Pumpkin Pie Biscotti


    Makes about 96



    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. 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: Christmas with Southern Living 1996
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!
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