Pumpkin Pie Biscotti


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With tea or coffee, you'll love these biscotti in the autumn months.

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  • 3-1/2 C. all-purpose flour
  • 1-1/2 C. firmly packed brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1/2 C. canned, mashed pumpkin
  • 2 large eggs, lightly beaten
  • 1 Tbs. vanilla extract
  • 2 Tbs. butter or margarine
  • 1-1/4 C. macadamia nuts, coarsely chopped

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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. Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1x15" log. Place logs 3" apart on lightly greased large cookie sheets. Bake at 350° F. for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300° F. Cut each log crosswise into 1/2" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300° F. for 15 minutes. Cool completely on wire racks. 

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