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

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Reviews of Pumpkin Pie Biscotti:

6-14 of 14 reviews   << Previous

  Michele in Northville MI  Dec 13, 2006
Would make this again.
Tried these with almonds (my families fave) dipped in white or dark chocolate and sprinkled with decorations for the holidays. They were delicious! I love biscotti and the pumpkin flavor was a delightful change! five stars

  Meredith Barbieri in Pittsburgh, PA  Oct 10, 2005
Would make this again.
These were good with dried cranberries substituted for the nuts. five stars

  A cookie baker in Nebraska  Dec 8, 2004
Would make this again.
These are fabulous! I added 1 cup of semi-sweet cocolate chips and omitted the nuts. I also melted the 2 T. butter and put it in the dough. The logs held up great! Next time I will flatten the logs a bit and put it into 2 logs so the cookies come out longer. five stars

  estrella in madrid, spain  Dec 4, 2004
Would make this again.
incredibly delicious, will certainly make the biscotti again very soon five stars

  Lisa in Southbury CT in Connecticut  Dec 2, 2004
Would make this again.
I thought I was going to dislike it after the first baking. But it really came out awesome. I added a bit of softened butter to batter to make it work better. However, I had to cook the cookies on both sides about 25 minutes. I dipped them in white chocolate and sprinkled green sugar on them for the holiday. five stars

  Geni in Birmingham, Alabama  Nov 24, 2004
Would make this again.
I absolutely love this recipe! I used pecans instead of macadamia nuts. I liked the fact that these biscotti are not overly sweet and the roasted pecans are nicely complimented with the pumpkin and spice mix. This is one I'm going to be making all year round. five stars

  A cookie baker in USA  Jan 5, 2004
Would make this again.
I used pecans in lieu of the macadamia nuts and formed two logs. I also baked them 10-15 minutes on EACH side, rather than one additional bake. I decided they needed a little touch of "something", so I drizzled some cream cheese frosting over the tops. They'd be good without, but this just added a nice finish. The dough was a little hard to handle, and I kept thinking "if they aren't totally wonderful, I just won't make them ever again". Yeah, well, DEFINITELY worth it and I'll be making them again! five stars

  A cookie baker in Illinois  Nov 23, 2003
Would make this again.
This is excellent....I added pecans and a teaspoon of cardamon instead of macadamia nuts. five stars

  Ruth in Bel Air Maryland  Nov 8, 2003
Would make this again.
Delicious, easy and just the right size. Perfect with morning cup of coffee or tea. Also made subsituting mashed sweet potatoes for pumpkin and 1 1/2 teaspoons ground allspice for pumpkin pie spice. Yummy! five stars

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