Pumpkin Pie Biscotti

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Title: Pumpkin Pie Biscotti
Categories: cookies
Yield: 72 servings

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 tb vanilla
2 tb butter or margarine
1 1/4 c macadamia nuts; coarsely
-chopped

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 300°.

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.

Source:
"Christmas with Southern Living, 1996"
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Per Serving (excluding unknown items): 62 Calories; 2g Fat (32.0% calories
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : This twice-baked cookie with staying power makes enough extras to
package and send as gifts. Very good!!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 1:30

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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