Pumpkin Pie Biscotti

Ingredients

• 3 1/2 cups 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
• 1 1/4 cups macadamia nuts, coarsely chopped

Directions

1. 1

   Preheat oven to 350*F.

2. 2

   Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.

3. 3

   In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.

4. 4

   Slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moistened after stirring.).

5. 5

   Melt the butter in a large skillet over medium heat; add macadamia nuts.

6. 6

   Cook, stirring constantly, until nuts are browned; remove from heat and cool completely.

7. 7

   Knead or gently stir cooled nuts into the dough.

8. 8

   Place dough on a lightly floured surface and divide into 4 portions.

9. 9

   Lightly flour hands and shape each portion into a 1x15" log.

10. 10

    Place logs 3" apart on lightly greased cookie sheets.

11. 11

    Bake for 23 minutes; cool for 15 minutes.

12. 12

    Reduce oven temperature to 300*F. Cut each log diagonally into 1/2" slices using a serrated knife.

13. 13

    Place slices on ungreased cookie sheets; bake for 15 minutes, turning once.

14. 14

    Cool completely on wire racks.