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:

1-5 of 12 reviews   Next >>

  Monica in San Diego, CA  Dec 24, 2008
Would make this again.
Unbelievable! I cannot believe how incredably wonderful these are! They were easy to make and I didn't need to change the recipe. I used pecans instead and it was almost like eating pumpkin pie, but better. five stars

  Judy in New Zealand  Dec 17, 2007
Would make this again.
Only change I made was to mix dough in food processor. Wonderfully delicious. five stars

  A cookie baker in Nebraska  Nov 13, 2007
Would make this again.
Very easy. I used white choc. to dip one side. They were a huge hit. five stars

  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

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