Side Pannel
Pumpkin Pie Biscotti
Ingredients List
- 3 1/2 c Flour
- 1 1/2 c Brown sugar, packed
- 2 ts Baking powder
- 1/2 ts Salt
- 2 ts Pumpkin pie spice
- 1/2 c Canned pumpkin
- 2 lg Eggs, lightly beaten
- (NOTE: use egg substitute or
- -4 egg whites)
- 1 tb Vanilla
- 2 tb Butter or margarine (*NOTE)
- 1 1/4 c Macadamia nuts, coarsely
- -chopped (*NOTE)
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.
*NOTE: I never use nuts in my biscotti in order to lower the fat content
and personally don't miss them at all. I will simply omit the nuts, thereby
also leaving out the butter. If you want to use the nuts, cut the amount of
nuts and butter in half.
Place dough on a lightly floured surface, and divide into 4 portions.
Lightly flour hands, and shape each portion into a 1" x 15" slightly
flattened log. Place logs 3" apart on lightly greased large cookie sheets.
Bake at 350=F8 for 23 minutes; cool logs 15 minutes. Reduce oven
temperature to 300=F8.
Cut each log crosswise into 1/2" slices, using a serrated knife. Place
slices on ungreased cookie sheets. Bake at 300=F8 for 15 minutes. Cool
completely on wire racks.
NOTES : This twice-baked cookie with staying power makes enough extras to
package and send as gifts. Very good!!
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.
*NOTE: I never use nuts in my biscotti in order to lower the fat content
and personally don't miss them at all. I will simply omit the nuts, thereby
also leaving out the butter. If you want to use the nuts, cut the amount of
nuts and butter in half.
Place dough on a lightly floured surface, and divide into 4 portions.
Lightly flour hands, and shape each portion into a 1" x 15" slightly
flattened log. Place logs 3" apart on lightly greased large cookie sheets.
Bake at 350=F8 for 23 minutes; cool logs 15 minutes. Reduce oven
temperature to 300=F8.
Cut each log crosswise into 1/2" slices, using a serrated knife. Place
slices on ungreased cookie sheets. Bake at 300=F8 for 15 minutes. Cool
completely on wire racks.
NOTES : This twice-baked cookie with staying power makes enough extras to
package and send as gifts. Very good!!
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