Recipe - Pumpkin Pie Biscotti

3 One half cup Flour
1 One half cup Brown sugar, packed
2 teaspoon Baking powder
One half teaspoon Salt
2 teaspoon Pumpkin pie spice
One half cup Canned pumpkin
2 lg Eggs, lightly beaten
(NOTE: use egg substitute or
4 egg whites)
1 tablespoon Vanilla
2 tablespoon Butter or margarine (*NOTE)
1 One fourth cup Macadamia nuts, coarsely
chopped (*NOTE)

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 twicebaked cookie with staying power makes enough extras to
package and send as gifts. Very good!!

Posted to Digest eatlf.v096.n010

Recipe by: Christmas with Southern Living 1996

From: cbmcam@cyberramp.net

Date: Sat, 11 Jan 1997 13:20:23 0600
Posted to MMRecipes Digest V5 #031 by Judith Vonneumann
pooh4jvn@ix.netcom.com on Jan 30, 1998