Cookie Recipes - Biscotti

Pumpkin Pie Biscotti

Source: Christmas with Southern Living 1996

3 1/2 cups all-purpose flour
1 1/2 cups brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin (do not use pumpkin pie filling)
2 large eggs, lightly beaten (or use egg substitute or 4 egg whites)
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1 1/4 cups macadamia nuts, coarsely chopped

Combine first 5 ingredients in a large bowl; stir well.

Combine pumpkin, eggs and vanilla extract, 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 x 15-inch slightly flattened log. Place logs 3 inches apart on lightly greased large cookie sheets. Bake at 350 degrees F for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300 degrees F.

Cut each log crosswise into 12-inch slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300 degrees F for 15 minutes. Cool completely on wire racks.

NOTE: This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!