| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 72 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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!! 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 Posted to MM-Recipes Digest V5 #031 by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Jan 30, 1998
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