Pumpkin Pie Biscotti

3&1/2 cups flour
1&1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1&1/4 cup macadamia nuts, coarsely chopped

Preheat oven to 350. Combine flour, brown sugar, baking powder, salt, and
pumpkin pie spice 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 n 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" long log.
Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool
logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into
1/2" slices using a serrated knife. Place slices on ungreased cookie sheets.
Bake for 15 minutes. Cool completely on wire racks. Makes about 8
dozen cookies.
Submitted to our site by Kitty
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