INGREDIENTS

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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