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Reviews of Pumpkin Pie Biscotti


16-19 of 19 reviews   << Previous

  Geni in Birmingham, Alabama  Nov 24, 2004
Would make this again.
I absolutely love this recipe! I used pecans instead of macadamia nuts. I liked the fact that these biscotti are not overly sweet and the roasted pecans are nicely complimented with the pumpkin and spice mix. This is one I'm going to be making all year round. 5 stars

  A cookie baker in USA  Jan 5, 2004
Would make this again.
I used pecans in lieu of the macadamia nuts and formed two logs. I also baked them 10-15 minutes on EACH side, rather than one additional bake. I decided they needed a little touch of "something", so I drizzled some cream cheese frosting over the tops. They'd be good without, but this just added a nice finish. The dough was a little hard to handle, and I kept thinking "if they aren't totally wonderful, I just won't make them ever again". Yeah, well, DEFINITELY worth it and I'll be making them again! 5 stars

  A cookie baker in Illinois  Nov 23, 2003
Would make this again.
This is excellent....I added pecans and a teaspoon of cardamon instead of macadamia nuts. 5 stars

  Ruth in Bel Air Maryland  Nov 8, 2003
Would make this again.
Delicious, easy and just the right size. Perfect with morning cup of coffee or tea. Also made subsituting mashed sweet potatoes for pumpkin and 1 1/2 teaspoons ground allspice for pumpkin pie spice. Yummy! 5 stars

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