Pumpkin pie biscotti
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Pumpkin pie biscotti
  Pumpkin    Pie    Biscotti    Cookies  
Last updated 6/12/2012 1:19:19 AM. Recipe ID 50591. Report a problem with this recipe.
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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
           (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
  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.
  NOTES : This twice-baked cookie with staying power makes enough
  extras to package and send as gifts.  Very good!!

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Recipe ID 50591 (Apr 03, 2005)

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