The best delicious Pumpkin Pie Biscotti recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Pie Biscotti recipe today!
Hello my friends, this Pumpkin Pie Biscotti recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Pie Biscotti is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Pie Biscotti.
What Makes This Pumpkin Pie Biscotti Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pie Biscotti.
Ready to make this Pumpkin Pie Biscotti Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 1/2 c Flour
1 1/2 c Brown sugar, packed
2 ts Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1/2 c Canned pumpkin
2 lg Eggs, lightly beaten
(NOTE: use egg substitute or
-4 egg whites)
1 tb Vanilla
2 tb Butter or margarine (*NOTE)
1 1/4 c Macadamia nuts, coarsely
-chopped (*NOTE)
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 don’t 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=F8 for 23 minutes; cool logs 15 minutes. Reduce oven
temperature to 300=F8.
Cut each log crosswise into 1/2″ slices, using a serrated knife. Place
slices on ungreased cookie sheets. Bake at 300=F8 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!!
Yields
72 Servings
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