Yield: 72 Servings
Measure | Ingredient |
---|---|
3½ cup | Flour |
1½ cup | Brown sugar, packed |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
2 teaspoons | Pumpkin pie spice |
½ cup | Canned pumpkin |
2 larges | Eggs, lightly beaten |
\N \N | (NOTE: use egg substitute or 4 egg whites) |
1 tablespoon | Vanilla |
2 tablespoons | Butter or margarine (*NOTE) |
1¼ 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 350ø for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300ø.
Cut each log crosswise into ½" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300ø 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 From: cbmcam@...
Date: Sat, 11 Jan 1997 13:20:23 -0600