Pumpkin, spice, and your choice of nuts. Perfect for dunking in your pumpkin spice latté, or holiday morning coffee. Biscotti are made by baking a whole loaf, then slicing it into individual cookies, and re-baking those slices to get the classic biscotti crunch.
Ingredients
3-1/2 cups all-purpose flour
1-1/2 cups brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
1/2 cup pumpkin purée
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1-1/4 cup macadamia nuts, pecans, coarsely chopped, or nuts of choice (pictured: almonds)
Directions
- Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, 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 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″ high 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.
Notes
- Adapted from a recipe by Christmas with Southern Living, 1996.