Pumpkin Pie Biscotti Recipe
Yield: 72 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Flour,
1 1/2 cup: Brown sugar, packed
2 tsp: Baking powder,
1/2 tsp: Salt,
2 tsp: Pumpkin pie spice,
1/2 cup: Canned pumpkin,
2 large: Eggs, lightly beaten
, NOTE: use egg substitute or 4 egg whites
1 tbsp: Vanilla,
2 tbsp: Butter or margarine, *NOTE
1 1/4 cup: Macadamia nuts, coarsely chopped, *NOTE
Directions:
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 dont 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!!
Posted to Digest eat-lf.v096.n010
Recipe by: Christmas with Southern Living 1996
From: cbmcam@cyberramp.net
Date: Sat, 11 Jan 1997 13:20:23 -0600
Source from luhu.jp
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 dont 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!!
Posted to Digest eat-lf.v096.n010
Recipe by: Christmas with Southern Living 1996
From: cbmcam@cyberramp.net
Date: Sat, 11 Jan 1997 13:20:23 -0600
Source from luhu.jp
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Cookies