NaBloPoMo Pumpkin Biscotti

moar funny pictures

I did.

I ate them all.

I think I even ate the liners.

Yeah, they were ok.

So, T-day, DONE!

It went ok. Just ok. It could have been worse.

I'm good with it.

So on to the recipe. No, I have to say one more thing. I'm putting up Christmas today. Well, yesterday. I always begin to put up Christmas the day after Thanksgiving. I will post pics when I have my normal computer. Right now I am on BH's, which I'm not real familiar with. And it has a touch pad, I'm getting used to it but it is still a little weird for me. Ok, now on to the recipe, which I may make today ifin I can take a break from my decorating. And running back to the old house to get more boxes of Christmas stuff and other things I've left behind.

Here it is;


Pumpkin Pie Biscotti
Yield: 72 Servings (umm I don't know about this, I'll let you know)

Ingredients
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 1 (note: use egg substitute or - 4 egg; whites)
1 tb vanilla 2 tb butter or margarine
1 1/4 c macadamia nuts, coarsely -chopped

Instructions 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.

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* for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300o. Cut each log crosswise into 1/2" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300* 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!! Posted to Digest eat-lf.v096.n010 Recipe by: Christmas with Southern Living 1996