Pumpkin pie biscotti
[an error occurred while processing this directive]

[an error occurred while processing this directive]
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.
[an error occurred while processing this directive]



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




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 50591 (Apr 03, 2005)

[an error occurred while processing this directive]