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
(NOTE: use egg substitute or
-4 egg whites)
1 tb Vanilla
2 tb Butter or margarine (*NOTE)
1 1/4 c 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 twice-baked cookie with staying power makes enough extras to
package and send as gifts. Very good!!
Yields
72 Servings